| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread, Low-cal, Main dish, Primary1 |
2 |
Servings |
INGREDIENTS
| 2 1/4 |
oz |
Polenta, uncooked instant |
| 1 |
|
(quick cooking yellow corn |
| 1 |
|
Meal) |
| 3/4 |
oz |
Cheese, Parmesan, grated |
| 1 |
ts |
Margarine |
| 1/8 |
ts |
Garlic powder |
| 1/2 |
c |
Tomato sauce |
| 1 1/2 |
oz |
Cheese, mozzarella part-skim |
| 1 |
|
(shredded) |
INSTRUCTIONS
1. In 1 1/2 qt saucepan, brint 1 1/2 cups water to a full boil. Stir in
polenta, parmesan cheese, margarine, and garlic powder. Reduce heat
to medium and cook, stirring constantly, for 4 minutes. 2. Spray 8-inch
flameproof pie pan with nonstick cooking spray; pour
polenta mixture into pie pan. Preheat broiler. 3. Pour tomato sauce
over polenta mixture; sprinkle with mozzarella
cheese. Broil until cheese is golden, about 2 minutes.
Each serving provides: 1/2 Fat 1 1/2 Proteins 1/2 Vegetable
1 1/2 Breads
Per serving: 689 mg sodium 21 mg cholesterol
Posted to MM-Recipes Digest V4 #3 by "Troy Deierling"
<troy@wmsbgrealtor.com> on Jan 13, 1999
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”