| 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
igor@digex.net on Jan 28, 1997.
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