Yield: 4 servings
|½ cup||Yellow cornmeal|
|2 tablespoons||Grated Parmesan cheese|
|1 teaspoon||Olive oil|
|⅛ teaspoon||Black pepper|
Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth.
Spoon onto plates to serve.
STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper.
Makes 4 servings.
Nutrient Value per Serving:
85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2 mg Cholesterol Exchanges: ¾ starch/bread; ½ fat [FAMILY CIRCLE; Oct 16, 1990]
Posted by Fred Peters.