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.