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Convenience foods, such as the ready-made tubes of polenta and soy “sausage,” let cooks assemble a pleasing meal fast. To accompany this easy entrée, offer a tossed green salad and frozen yogurt for dessert.
1. Slice polenta into 8 1/2-inch-thick slices, and set aside. Slice soy breakfast “sausage” into 8 1/2-inch-thick slices, and set aside.
2. Spray a large nonstick skillet with nonstick cooking spray, and heat over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Using a spatula, turn the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.
3. Spray the skillet again with nonstick cooking spray, and place the “sausage” slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack “sausage” slices on top of polenta slices.
4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, for about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.
- Serving Size Serves 4
- Calories 410
- Carbohydrate Content 44 g
- Cholesterol Content 15 mg
- Fat Content 12 g
- Fiber Content 7 g
- Protein Content 30 g
- Saturated Fat Content 3 g
- Sodium Content 1 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g