Real African Dishes: [MC-AllEthnic-Recipes] Polenta Paprikas - Hungarian; 19g Carbohydrate; 3g Dietary Fiber

Saturday, June 12, 2010

[MC-AllEthnic-Recipes] Polenta Paprikas - Hungarian; 19g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Polenta Paprikas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 large onion -- very thinly sliced (2 cups)
2 garlic cloves -- minced
2 red bell peppers -- cored, seeded, thinly sliced
1 green bell pepper -- cored, seeded, thinly sliced
1 large ripe tomato -- peeled, seeded, finely chopped
1 tablespoon sweet Hungarian paprika -- to 2 tablespoons
1 cup nonfat sour cream
1 tablespoon tomato paste
3/4 cup vegetable stock, ready-to-serve -- to 1 cup
1 pinch cayenne pepper
To serve: -- one recipe Basic Polenta (see below)

Heat the olive oil in a large nonstick frying pan. Add the onion and cook
over medium-low heat until it begins to soften, about 3 minutes. Add the
garlic and sliced peppers and continue cooking until the vegetables are
very soft but not brown, about 8 minutes. Stir in tomato and cook for 2
minutes. Stir in the paprika and cook for 1 minute.

Stir in the sour cream, tomato paste, and 3/4 cup vegetable stock into the
pepper mixture and bring to a boil, stirring gently. Reduce the heat and
gently simmer the mixture for 2 minutes, or until thick and richly
flavored. Add salt, pepper, cayenne, and additional paprika, if desired,
to taste. If the sauce is too thick, thin with a little more vegetable
stock.

Spoon the pepper mixture over the polenta and serve at once.

Serves 4.

Per serving: 346 calories; 8g fat; 61g carbs; 6g fiber; 9g protein; 160mg
sodium; 0mg cholesterol.

AuthorNote: Paprikas is the national dish of Hungary, a soulful stew of
onions, peppers, and paprika enriched with sour cream, for which the
Eastern European
nation is so famous. I despaired of ever making a low-fat version until
the American dairy industry responded to growing consumer
health-consciousness by developing a fat-free sour cream. Land O'Lakes
makes an excellent no-fat sour cream; this and other brands are available
at most supermarkets..

BASIC POLENTA
2 cups coarse yellow cornmeal
6 1/2 to 8 cups vegetable stock
1 clove garlic, minced (optional)
3 tablespoons chopped fresh herbs (optional)
salt and freshly ground black pepper
spray oil

In a mixing bowl, combine the cornmeal with 2 cups cold water or cool
stock and whisk to a smooth paste. Bring the remaining stock to a boil in
a large heavy saucepan (preferably nonstick). Add the cornmeal mixture to
the stock in a thin stream, whisking steadily, Boil the polenta for 3
minutes, whisking steadily.

Reduce the heat and stir in the garlic and herbs (if using) and a little
salt and pepper. Gently simmer the polenta for 40 to 50 minutes, or until
the mixture thickens enough to pull away from the sides of the pan. It
should be the consistency of soft ice cream. It isn't necessary to whisk
the polenta continuously, but you should give it a stir every 5 minutes.
As it thickens, you may need to switch from a whisk to a wooden spoon.
Correct the seasoning, adding salt an pepper to taste; The polenta should
be highly seasoned.

The polenta can be eaten at this stage as you would mashed potatoes.
Alternatively, pour it onto a nonstick jelly roll pan or 9-inch square
cake pan lightly sprayed with oil. Let the polenta cool to room
temperature, then refrigerate it until firm. Cut the cold polenta with a
knife or cookie cutter into strips, squares, rectangles or other shapes.

Makes six 3x5-inch rectangles, enough to serve 6 as an appetizer or side
dish, 3 or 4 as a main course.
Per serving (based on 4 servings): 149 calories; 2g fat; 31g carbs; 3g
fiber; 3g protein; 14mg sodium; 0mg cholesterol.

Cuisine:
"Eastern European"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; 6g Fat (34.5%
calories from fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 6mg
Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 1 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 1032 0 0 0 0 0