| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Meatless |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1/2 |
c |
Chopped green onions |
| 1/2 |
c |
Skim milk |
| 1/8 |
ts |
Ground red pepper |
| 13 3/4 |
oz |
No-salt-added chicken broth, (1 can) |
| 3/4 |
c |
Frozen egg substitute, thawed |
| 1/3 |
c |
Grated Parmesan cheese |
|
|
Vegetable cooking spray |
|
|
Tomato-Mushroom Sauce, (see recipe) |
INSTRUCTIONS
Combine first 5 ingredients in a large suace pan; place over medium heat,
and cook 6 minutes or until thickened, stirring constnatly with a wire
whisk.
Remove from heat, and stir in egg substitute and cheese. Place over medium
heat, and cook an additional 2 minutes or until thickened, stirring
constantly with a wire whisk.
Spread mixture evenly into a 13-X9-X2-inch baking pan coated with cooking
spray. Cool completely in pan on a wire rack; cover and chill at least 1
hour.
Invert baking pan onto a cutting board. Cut polenta into 6 (4-1/4 C
4-1/4-inch) squares, dipping knife into cold water after each slice. Cut
each square diagonally into 2 trianges.
Coat a large nonstick skilet with cooking spray; place over medium heat
until hot. Add 4 triangles, and cook 3 minutes on each side or until
lightly bowned. Repeat procedure with the remaining triangles. Yield: 4
servings ( serving size: 3 polenta triangles and 1/2 cup Tomato-Mushroom
Sauce).
Per serving: 250 Calories; 8g Fat (26% calories from fat); 16g Protein; 32g
Carbohydrate; 7mg Cholesterol; 435mg Sodium
Serving Ideas : Serve warm with Tomato-Mushroom Sauce.
Recipe by: Cooking Light, May/June 1993, page 96
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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