Contributed By: lisamarie118@hotmail.com
Mary Anne
Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
Nonstick vegetable oil spray
4 cups Canned vegetable broth (reduced sodium)
1 1/2 cups Yellow cornmeal
3/4 cup Grated Parmesan cheese (reduced sodium)
Preparation
Preheat oven to 375 degrees F. Spray 8x8x2-inch glass baking dish with vegetable oil spray. Bring broth to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Continue to whisk until mixture is very thick, about 3 minutes. Mix in cheese. Pour into prepared dish.
Bake polenta until top begins to brown, about 30 minutes. Serve hot.
Cook's Notes
Leftovers are great with scrambled eggs for brunch.
Use reduced sodium broth and Parmesan cheese for less salt.
Nutrition Information
Calories: 300
;
Total Fat: 5.3 g
;
Saturated Fat: 2.7 g
;
Polyunsaturated Fat: 0.6 g
;
Carbohydrates: 51 g
;
Protein: 10 g
;
Vitamin A: 694 IU
;
Vitamin C: 0 mg
;
Calcium: 168 mg
;
Sodium: 1281mg
;
Iron: 3.1 mg
;
Fiber: 2.5 g