Serves: 6
Total Calories: 740

POLENTA
1 cup yellow cornmeal
1 cup water
1 (14 1/2-ounce) can ready-to-serve vegetable or chicken broth
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 (2-ounce) jar , diced pimiento, , drained
SAUCE
3/4 cup spaghetti sauce
2 teaspoons olive oil

1. Line cookie sheet with foil. In medium nonstick saucepan, combine cornmeal and water beat with wire whisk until well blended. Add broth bring to a boil over medium-high heat. Cook 10 to 15 minutes, stirring constantly with wire whisk, until mixture is very thick and begins to pull away from sides of pan while stirring.

2. Remove from heat. Reserve 1 tablespoon of the Parmesan cheese for topping stir remaining Parmesan cheese, parsley and pimientos into cornmeal mixture. Spread evenly in ungreased 9-inch round cake pan. Cover refrigerate 10 minutes or until set.

3. Meanwhile, heat spaghetti sauce in small saucepan cover to keep warm.

4. Turn polenta out onto foil-lined cookie sheet, tapping bottom of pan to release. Cut into 6 wedges separate slightly. Brush tops with oil sprinkle with reserved tablespoon of Parmesan cheese.

5. Broil 4 to 6 inches from heat for 3 to 5 minutes or until thoroughly heated. To serve, spoon spaghetti sauce over polenta wedges.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 150 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 540 mg 23% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 15% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat

Nutritional Facts:

Serves: 6
Total Calories: 740
Calories from Fat: 84

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