Cheesy Polenta Squares
Recipe from
Better Homes and Gardens
By using low-fat milk, yogurt and only a 1/4 cup Parmesan, we created a low-calorie recipe for this Italian dish.
Servings:
Makes 6 servings.
Prep Time:
50 mins
Total Time:
1 hr 30 mins
Ingredients
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Nonstick spray coatingsee savings
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1-1/2 cupsskim milksee savings
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1/2 cupcornmealsee savings
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1/2 cupcold watersee savings
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1/4 teaspoonsaltsee savings
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1/4 cupplain low-fat yogurtsee savings
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1/4 cupgrated Parmesan cheesesee savings
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Dashground red peppersee savings
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Canned pizza sauce (optional)see savings
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Directions
1.
Lightly coat an 8x8x2-inch baking pan with nonstick spray coating. In a 2-quart saucepan heat milk just to simmering.
2.
Meanwhile, in a mixing bowl stir together cornmeal, cold water, and salt. Gradually add cornmeal mixture to simmering milk, stirring constantly.
3.
Cook and stir until mixture returns to simmering; reduce heat. Cook, uncovered, over low heat about 10 minutes or until thick, stirring frequently.
4.
Spread cornmeal mixture in prepared baking pan. Let stand, uncovered, for 30 to 40 minutes or until firm.
5.
Meanwhile, in a small bowl combine yogurt, Parmesan cheese, and ground red pepper. Set aside.
6.
Cut polenta into 12 portions. Transfer to an oval baking dish or 15x10x1-inch baking pan that has been sprayed with nonstick spray coating. Spoon yogurt mixture over polenta.
7.
Bake, uncovered, in a 425 degree F oven for 10 to 12 minutes until tops are golden and polenta is heated through. Serve with pizza sauce, if desired. Makes 6 servings.
Make-Ahead Tip
Do not cut cornmeal mixture; cover and chill up to 24 hours. Prepare yogurt mixture; cover and chill up to 24 hours. To serve, cut cornmeal mixture into 12 portions. Assemble and heat as above.
Nutrition information
Per serving: Calories 91, Total Fat 2 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 13 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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