Yield: 6 Servings
Measure | Ingredient |
---|---|
1 quart | Nonfat Veg Chicken Broth; Low Sod, Or Nonfat Vegetable Broth |
¼ teaspoon | Salt |
31 ounces | Low Sodium Canned Corn; Or Frozen Corn |
1 cup | Instant Polenta |
Put the broth and salt into a large enough pot and bring to a boil. Let it boil for 2 min then remove it from the flame, pour all the polenta in, then stir to incorporate, put it back on the flame on med and stir constantly for 5 - 6 minutes. About 1 minute before the end of the cooking time add the corn.
This was extremely good!! I would make this again.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 259.3 Total Fat 2.1g Sat Fat 0.3g Carb 57.9g Fib 7.6g Pro 19/7g Sod 300mg CFF 5⅗%
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Dec 03, 1998, converted by MM_Buster v2.0l.