Cinnamon polenta (high carb)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Low-fat ricotta cheese |
| 2 | tablespoons | Chopped assorted dried fruits |
| 1 | cup | Water |
| 2¼ | cup | Low-fat milk |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| ¾ | cup | Fine yellow cornmeal |
| ¼ | teaspoon | Ground cinnamon |
Directions
ADVANCE PREP: Measure ricotta cheese into a small airtight plastic container; chop and measure dried fruits and put them in a resealable plastic bag. Refrigerate until needed.
PREP: In a medium sauce-pan, bring water, milk, sugar and salt to a boil over medium heat. Reduce heat to low and add cornmeal in a thin stream, stirring constantly until it thickens slightly and the grains swell (about 10 minutes). Divide polenta among 4 bowls and garnish with ½ tablespoon each of ricotta and dried fruits. Sprinkle with cinnamon and serve.
Per serving: 194 calories, 11 percent fat (2.3 grams), 73 percent carbohydrate, 16 percent protein.
See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).
>edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Easy as oatmeal to make and full of energizing carbohydrates, polenta is a perfect morning meal. Low-fat milk and ricotta cheese provide the protein you'll need for muscle repair after a long, active day.
Recipe by: SHAPE Cooks 1998
Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 17, 1998