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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe goes with Caponata with Polenta Crostini Ingredients:
3 cups fat-free, less-sodium chicken broth |
1 teaspoon extra-virgin olive oil |
1/3 cup whole grain yellow cornmeal |
1/3 cup (1 1/2 ounces) grated fresh parmesan cheese |
cooking spray |
Directions:
1. Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.
2. Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.
3. Preheat oven to 400°.
4. Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.
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