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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium saucepan, bring 4-1/2 cups of the water and 1 teaspoon of salt to boil. | 2. Add the cornmeal in a slow steady stream, whisking. | 3. Whisk in the butter. | 4. Reduce the heat and simmer, stirring frquently with a wooden spoon, until the polenta is very thick, about 20 minutes. | 5. Cover to keep warm. | 6. Meanwhile, in a large deep frying pan, heat 2-3 tablesepoons of the oil over moderately low heat. | 7. Add the onion, green pepper, & mushrooms, and cook, stirring occasionally, until translucent, about 8 minutes. | 8. Add the garlic and cook, stirring, for 1 minute. | 9. Add the tomatoes, vinegar, oregano, bay leaf, and ground black pepper, to taste. | 10. Cook, stirring frquently, for about 5 minutes. | 11. If you need more oil add it now. | 12. Add all the cabbage and 1 cup water or chicken broth or vegetable broth to the pan. | 13. Bring to a boil. | 14. Cover and reduce the heat to moderately low. | 15. Simmer, stirring occasionally, for 15 minutes. | 16. Add the remaining cup of chicken broth, vegetable broth or water, and 1 teaspoon salt and simmer, covered, until all vegetables are tender, about 10 minutes more. | 17. Taste for seasoning at this point, if needed, add the remaining teaspoon of salt. | 18. REMOVE BAY LEAF. | 19. Stir in cilantro, olives and peppercorns, and serve over polenta. | 20. Best not served right away however, if you have no choice, then allow to marinate up 2 hours at room temperature or until overnight. | 21. Serve with a nice leafy green salad and some nice bisuits and a nice bottle of wine made from tempranillo grapes from Spain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4 1/2	cups		0.0	0.0	0.0	0.0
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
salt	2	teaspoons		-	-	-	-
cornmeal	1 1/3	cups		588.8533	125.0744	13.2085	5.8397
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
red onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato juice	1	cup	canned diced	41.31	8.5779	2.0655	0.7047
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
bay leaf	1			-	-	-	-
black pepper			ground coarse	-	-	-	-
green pepper	1		cut	14.8	3.4336	0.6364	0.1258
mushroom	1 1/2		sliced	-	-	-	-
red cabbage	1/2	cups	shredded	13.795	3.2796	0.6364	0.0712
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
pimento olive	1/2	cup	stuffed sliced	-	-	-	-
peppercorn				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.