| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Olive oil |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Stir together the water, cornmeal, and salt in a microwave-safe 1-quart
measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover
with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the
Parmesan, oil, and pepper; whisk until smooth. Spoon onto plates to serve.
STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to
boiling. Gradually whisk in the cornmeal. Boil gently, stirring
constantly, for 3 minutes. Stir in the Parmesan and pepper.
Makes 4 servings.
Nutrient Value per Serving:
85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2 mg
Cholesterol Exchanges: 3/4 starch/bread; 1/2 fat
[FAMILY CIRCLE; Oct 16, 1990]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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