| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low-fat, Side dishes | 8 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 4 | Cloves garlic, peeled and | |
| Chopped | ||
| 1/2 | t | Ground cumin |
| 4 | c | Water |
| 1 | t | Salt |
| 1 | c | Yellow cornmeal |
| 4 | oz | Green chiles, canned |
| Chopped | ||
| 1 | c | Lowfat cheddar cheese |
| Shredded |
INSTRUCTIONS
In a small skillet, heat the olive oil over medium heat. When hot, add the garlic and saute 3 minutes, until golden. Remove from heat and stir in the cumin. Set aside. In a large pan, combine the water and salt. Bring to a boil, and slowly add the cornmeal, whisking to blend. When the mixture comes back to a boil, cover and reduce heat to medium-low and cook about 20 minutes, until the mixture starts to come away from the pan. Stir often. Remove from heat and stir in the garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the polenta into 8 pieces; cut each piece on the diagona l into 2 triangles. Place on a lightly oiled baking sheet and broil on the top oven shelf about 4 to 5 minutes on both sides. The polenta should be browned and crispy on the outside and creamy on the inside. Recipe By : Karen Lee and Diane Porter From: Fido National Cooking Echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 3mg
Sodium: 395.1mg
Potassium: 150.8mg
Carbohydrates: 17.4g
Fiber: 2.4g
Sugar: <1g
Protein: 5.4g