Pepper-spiked polenta

Yield: 4 Servings

Measure Ingredient
\N \N Vegetable cooking spray
4 cups Water
1 cup Yellow cornmeal
½ teaspoon Salt
¼ teaspoon Crushed red pepper
¼ cup Nonfat Parmesan cheese

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

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