Caper Polenta Recipe

• 2 Tbsp. extra virgin extra virgin olive oil
• 1 x red onion sliced
• 1 x leek, sliced carefully cleaned
• 1 lrg carrot sliced
• 1 x red bell pepper seeded and sliced
• 3 1/2 c. lowfat Vegetable Broth
• 1 c. coarsely grnd cornmeal
• 3 Tbsp. capers rinsed
• 1 Tbsp. grnd cumin
• 1 Tbsp. soy sauce

1. 1) Heat the extra virgin olive oil in open pressure cooker over medium heat.
2. Saute/fry onion, leek, carrot, and red pepper for 5 min.
3. Add in broth, cornmeal, capers, cumin, and soy sauce.
4. 2) Seal cooker and bring to high pressure quickly.
5. Lower heat and cook for 5 min.
6. Allow pressure to fall on its own.
7. Stir and serve with steamed vegetables.
8. Cuisine: "Vegetarian"
9. Chace"
10. NOTES : Capers are the pickled buds of a prickly Mediterranean shrub.
11. Mild polenta complements the strong flavor of cumin and capers.
12. This recipe is featured on the book cover.
13. (5g fiber)
14. Here are those polenta recipes to try this summer in the pressure cooker.
15. Ten min in the pot instead of stirring and sweating or possibly buying a chub.

extra virgin extra virgin olive oil, red onion, carrot, red bell pepper, vegetable broth, cornmeal, capers, grnd cumin, soy sauce

Taken from cookeatshare.com/recipes/caper-polenta-99233 (may not work)