Pepper-spiked polenta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 4 | cups | Water |
| 1 | cup | Yellow cornmeal |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | cup | Nonfat Parmesan cheese |
Directions
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.
NOTES : Original recipe specified parmesan cheese. I substituted nonfat parmesan cheese.
Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway <brockway@...> Date: Sat, 28 Dec 1996 09:49:15 -0500