INGREDIENTS

INSTRUCTIONS

This is a wonderful change when I'm tired of the usual grains:  Bring
water to a boil and stir polenta in slowly. (If you've ever  made corn
meal mush, you will recognize these instructions.) Stir  vigorously as
mush begins to thicken. It is done cooking when it  begins to pull away
from the sides of the kettle.  Stir in balance of ingredients quickly
while polenta is very hot and  then spoon entire contents into pie
plate, cake pan, pyrex pans, or  anything you have handy. The pan
should be large enough so that the  mixture is about 3/4" thick.
Refrigerate. Polenta will become solid  like a heavy cake that you can
slice and lift out of the pan. Keeps  in refrigerator at least a week.
It's good cold, however I really like to heat it up in a microwave or
better yet, broil or toast in a toaster oven until heated through and
maybe slightly browned.  Serve with meal as your starch, or have with
fresh fruit, salad or  soup, and some crusty french bread as a light
meal. Don't worry if  you don't like cornmeal mush. This tastes nothing
like that. Polenta  is also a whole grain and very nutritionally
recommended. This recipe  is extremely low in fat for those who are
dieting.  MINGRAM@MADAM.WEST.SUN.COM  (JUDY MINGRAM)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 39.7mg
Sodium: 1867.3mg
Potassium: 83.8mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 18.2g