Polenta and Curried Vegetables

Ingredients:

1 ts Olive oil
1 c Sliced onion
1/2 c Carrots julienned
1 ts Minced garlic
3 tb Chopped parsley
1/2 ts Cumin
1 ts Ground coriander
2 ts Curry powder
1/4 c Apple juice
1/2 ts Cayenne pepper or to Taste
3/4 c Polenta
1/2 c Cold water
1/2 ts Herbal salt substitute
2 c Boiling water
1 c Grated lowfat jack cheese

Methods:


1.In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes stirring frequently.Add carrots garlic and parsley and saute 5 more minutes.Add cumin, coriander, curry, apple juice and cayenne.Cover and reduce heat to low. Let vegetables continue to cook while you make polenta.
 
2.Preheat oven to 350 degrees F.In a medium bowl, mix polenta the cold  water and salt substitute into a paste.In medium saucepan,  place the boiling water and stir in polenta paste,whisking until smooth.Cook over medium heat, whisking frequently, until thick (5 to 10 minutes).Stir in cheese.
 
3.Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes.
 
4.To serve slice polenta into wedges then place on platter and top with curried vegetables.Serve immediately.