Herbed Polenta
Yield: 4 to 6 Servings
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 tsp dried basil leaves
2 1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 tsp salt
1. Spray large saucepan with cooking spray; heat over medium heat
until hot. Saute onions, garlic, and basil until tender, about 5
minutes. Add broth and heat to boiling; gradually stir in cornmeal
and salt. Cook over low heat, stirring constantly, until thickened,
about 10 minutes.
2. Pour polenta into lightly greased 8-inch cake pan; cool to room
temperature. Refrigerate, lightly covered, until polenta is firm,
3 to 4 hours.
3. Spray large skillet with cooking spray; heat over medium heat
until hot. Cut polenta into wedges; cook in skillet over medium
heat until browned, 3 to 4 minutes on each side.
Calories: 124
Protein: 2.5 g
Sodium: 309 mg
Cholesterol: 0 mg
Fat: 1.3 g
Carbohydrates: 22.4 g
Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
From: 1,001 Delicious Recipes for People with Diabetes