Pepper-spiked Polenta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dishes, Side | 4 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 4 | c | Water |
| 1 | c | Yellow cornmeal |
| 1/2 | t | Salt |
| 1/4 | t | Crushed red pepper |
| 1/4 | c | Nonfat Parmesan cheese |
INSTRUCTIONS
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately. NOTES : Original recipe specified parmesan cheese. I substituted nonfat parmesan cheese. Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway <brockway@erols.com> Date: Sat, 28 Dec 1996 09:49:15 -0500
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 308.5mg
Potassium: 90.4mg
Carbohydrates: 23.5g
Fiber: 2.2g
Sugar: <1g
Protein: 2.5g