Diabetic Polenta Brunch Bake

Makes 6 Servings

2 cups water

1/2 cup polenta (coarse cornmeal)

1/2 cup chopped leeks (white and light green parts only)

1/2 cup diced red bell pepper

2 ounces prosciutto, diced

1 cup silken tofu

2 eggs

freshly ground pepper, to taste

1. Preheat oven to 375*F (19*C). Bring the water to a boil. Slowly stir in the polenta and cook, stirring, until thickened, about 10 minutes. 

2. In the meantime, spray a nonstick skillet and an 8-inch square pan with cooking spray. 

3. Add the leeks and bell pepper to the skillet and cook until softened, stirring occasionally. 

4. Add the prosciutto and cook until browned. Beat the tofu until pureed.

5. Add the eggs, beat until light yellow, and season with pepper. Stir the egg mixture and prosciutto mixture into the polenta mixture. 

6. Transfer to the prepared pan. Bake for 35 minutes or until the edges are brown and a knife inserted in the center comes out clean.    

Calories: 121;

Protein: 8g;

Carbohydrates: 15g;

Fiber: 2g;

Total Fat: 3g;

Saturated Fat: 1g;

Cholesterol: 79mg;

Sodium: 230mg;   

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