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Prep Time:25 minsTotal Time:25 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:2Yield:2 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 cups prepared polenta, shaped into a 6x8-inch rectangle and cooled1tablespoonolive oil, divided1 ½cupschopped mushrooms (cremini, oyster, and/or shiitake) (4 oz.)1smallclove garlic, minced½teaspoonchopped fresh thyme or a pinch of dried thyme⅛teaspoonsalt2ouncesfresh mozzarella cheese, sliced2tablespoonsgrated Parmesan cheese1 ½teaspoonslemon juice2cupsarugula¾cupno-salt-added canned black beans, rinsed½avocado, diced1tablespoonchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
2 cups prepared polenta, shaped into a 6x8-inch rectangle and cooled
1tablespoonolive oil, divided
1 ½cupschopped mushrooms (cremini, oyster, and/or shiitake) (4 oz.)
1smallclove garlic, minced
½teaspoonchopped fresh thyme or a pinch of dried thyme
⅛teaspoonsalt
2ouncesfresh mozzarella cheese, sliced
2tablespoonsgrated Parmesan cheese
1 ½teaspoonslemon juice
2cupsarugula
¾cupno-salt-added canned black beans, rinsed
½avocado, diced
1tablespoonchopped fresh parsley
DirectionsRemove the reserved rectangle of polenta from the refrigerator and let stand at room temperature.Preheat broiler (or toaster oven broiler).Heat 2 tsp. oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and lightly browned, 4 to 6 minutes. Stir in garlic, thyme, and salt.Broil the polenta until warmed and lightly toasted, 3 to 5 minutes. Top with the mushroom mixture, mozzarella, and Parmesan. Broil for 2 to 3 minutes more.Meanwhile, whisk the remaining 1 tsp. oil and lemon juice in a medium bowl. Add arugula and black beans; toss to coat. Add avocado and gently toss. Divide the salad between 2 plates.Sprinkle the pizza with parsley, cut into 6 pieces and serve with the salad.Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Remove the reserved rectangle of polenta from the refrigerator and let stand at room temperature.Preheat broiler (or toaster oven broiler).Heat 2 tsp. oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and lightly browned, 4 to 6 minutes. Stir in garlic, thyme, and salt.Broil the polenta until warmed and lightly toasted, 3 to 5 minutes. Top with the mushroom mixture, mozzarella, and Parmesan. Broil for 2 to 3 minutes more.Meanwhile, whisk the remaining 1 tsp. oil and lemon juice in a medium bowl. Add arugula and black beans; toss to coat. Add avocado and gently toss. Divide the salad between 2 plates.Sprinkle the pizza with parsley, cut into 6 pieces and serve with the salad.
Remove the reserved rectangle of polenta from the refrigerator and let stand at room temperature.
Preheat broiler (or toaster oven broiler).
Heat 2 tsp. oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and lightly browned, 4 to 6 minutes. Stir in garlic, thyme, and salt.
Broil the polenta until warmed and lightly toasted, 3 to 5 minutes. Top with the mushroom mixture, mozzarella, and Parmesan. Broil for 2 to 3 minutes more.
Meanwhile, whisk the remaining 1 tsp. oil and lemon juice in a medium bowl. Add arugula and black beans; toss to coat. Add avocado and gently toss. Divide the salad between 2 plates.
Sprinkle the pizza with parsley, cut into 6 pieces and serve with the salad.
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)447Calories23gFat45gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
