Total Calories: 410
1. Mix cornmeal and broth in 2-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils reduce heat to low. Cover and simmer 10 minutes, stirring frequently remove from heat. Stir in parmesan cheese.
2. Spray square pan, 8 X 8 X 2 inches, with cooking spray. Spread polenta in pan. Cover and refrigerate about 1 hour or until firm. Cut into 4 squares.
3. Set oven control to broil. Line broiler pan with aluminum foil. Spray both sides of polenta squares with cooking spray place in broiler pan. Broil with tops of polenta about 4 inches from heat about 2 minutes each side or until light brown.
4. Spoon spaghetti sauce over polenta in pan. Sprinkle with basil and mozzarella cheese. Broil about 2 minutes or until cheese is melted.
Calories 230 (Calories from Fat 45)
Fat 5g (Saturated 2g)
Carbohydrate 42g (Dietary Fiber 4g)
%DAILY VALUE: Vitamin A 12% Vitamin C 8% Calcium 14% Iron 10%
DIET EXCHANGES: 2 Starch, 2 Vegetable, 1/2 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Polenta Squares With Tomato-Basil Sauce recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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