| 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 | t | 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 [email protected] on Jan 28, 1997.
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