Green onion polenta with tomato-mushroom sauce

4 Servings

Ingredients

Quantity Ingredient
1 cup Yellow cornmeal
½ cup Chopped green onions
½ cup Skim milk
⅛ teaspoon Ground red pepper
13¾ ounce No-salt-added chicken broth, (1 can)
¾ cup Frozen egg substitute, thawed
⅓ cup Grated Parmesan cheese
Vegetable cooking spray
Tomato-Mushroom Sauce, (see recipe)

Directions

Combine first 5 ingredients in a large suace pan; place over medium heat, and cook 6 minutes or until thickened, stirring constnatly with a wire whisk.

Remove from heat, and stir in egg substitute and cheese. Place over medium heat, and cook an additional 2 minutes or until thickened, stirring constantly with a wire whisk.

Spread mixture evenly into a 13-X9-X2-inch baking pan coated with cooking spray. Cool completely in pan on a wire rack; cover and chill at least 1 hour.

Invert baking pan onto a cutting board. Cut polenta into 6 (4-¼ C 4-¼-inch) squares, dipping knife into cold water after each slice. Cut each square diagonally into 2 trianges.

Coat a large nonstick skilet with cooking spray; place over medium heat until hot. Add 4 triangles, and cook 3 minutes on each side or until lightly bowned. Repeat procedure with the remaining triangles. Yield: 4 servings ( serving size: 3 polenta triangles and ½ cup Tomato-Mushroom Sauce).

Per serving: 250 Calories; 8g Fat (26% calories from fat); 16g Protein; 32g Carbohydrate; 7mg Cholesterol; 435mg Sodium Serving Ideas : Serve warm with Tomato-Mushroom Sauce.

Recipe by: Cooking Light, May/June 1993, page 96 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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