Meals Matter

Contributed By: lisamarie118@hotmail.com
Mary Anne

Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes.

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.

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