Polenta Squares
With Thanksgiving only a few days away, I'm sure those on a diet are thinking how they can stay on track and not ruin all their hard work with just one day. Here's an idea for a side dish that is delicious and low in points (only 1 per square). If you've never made polenta, it might seem a little time consuming, but it's really easy. Follow the recipe once and you'll see how easy it really is. Then, you can change the vegetables if you like, such as swapping the chopped broccoli for chopped spinach.
Polenta Squares
Makes 15 squares
20 oz Green Giant Chopped Broccoli, Frozen
2 Tbsp Kraft 100% Grated Parmesan Cheese
1 cup 1% low-fat milk
1 1/2 tsp garlic powder
1 tsp table salt
1/2 cup mushroom(s)
1 cup uncooked yellow cornmeal
1 cup fat-free chicken broth
Preheat oven to 400°F. Lightly spray the bottom and sides of a 10x7-inch pan with cooking spray.
Thaw the chopped broccoli. Place in a colander and squeeze out any excess moisture.
Chop the mushrooms and set aside.
In a large saucepan, combine 1 cup boiling water, chicken broth, milk, garlic powder and salt. Bring to a boil. Reduce heat to medium-low, and slowly drizzle the cornmeal into the pot, stirring constantly. Once all cornmeal is added, continue to cook, stirring frequently, until mixture resembles mashed potatoes, about 5 minutes.
Stir in broccoli, mushrooms and Parmesan cheese.
Spread mixture evenly into prepared pan. Bake until edges begin to brown, 25-30 minutes. Cool at least 30 minutes before serving.
Polenta Squares
Makes 15 squares
20 oz Green Giant Chopped Broccoli, Frozen
2 Tbsp Kraft 100% Grated Parmesan Cheese
1 cup 1% low-fat milk
1 1/2 tsp garlic powder
1 tsp table salt
1/2 cup mushroom(s)
1 cup uncooked yellow cornmeal
1 cup fat-free chicken broth
Preheat oven to 400°F. Lightly spray the bottom and sides of a 10x7-inch pan with cooking spray.
Thaw the chopped broccoli. Place in a colander and squeeze out any excess moisture.
Chop the mushrooms and set aside.
In a large saucepan, combine 1 cup boiling water, chicken broth, milk, garlic powder and salt. Bring to a boil. Reduce heat to medium-low, and slowly drizzle the cornmeal into the pot, stirring constantly. Once all cornmeal is added, continue to cook, stirring frequently, until mixture resembles mashed potatoes, about 5 minutes.
Stir in broccoli, mushrooms and Parmesan cheese.
Spread mixture evenly into prepared pan. Bake until edges begin to brown, 25-30 minutes. Cool at least 30 minutes before serving.
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