Italian-Style Veggie-Burger with Polenta

Ingredients

• Cornmeal

  Whole-grain, white

  1 cup or 122g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Water

  Plain, clean water

  2 cup or 473g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Parmesan cheese

  Shredded

  3 oz or 85g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Grillers Original Veggie Burgers

  MorningStar Farms

  4 servings or 256g

• Onions

  Raw

  1 cup, chopped or 160g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  3 clove or 9g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Place cornmeal, pasta sauce, and orgeno large saucepan. Gradually add water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Stir in heese.
2. Heat a nonstick skillet over medium-high heat; coat with cooking spray. Add veggie burgers; sauté 5 minutes, breaking it up as it cooks. Remove from pan and set aside. Then; coat pan with cooking spray. Add onion, red pepper flakes, salt, and garlic; sauté for 4 minutes, stirring frequently. Add burger and sauce; simmer 8 minutes.
3. Divide polenta evenly among shallow bowls. Top each serving with 1 cup veggie burger mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.

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• Polenta with Mushroom Topping