Recipe - Cinnamon Polenta (High Carb)

2 tablespoon Lowfat ricotta cheese
2 tablespoon Chopped assorted dried
fruits
1 cup Water
2 One fourth cup Lowfat milk
2 tablespoon Sugar
One fourth teaspoon Salt
Three fourths cup Fine yellow cornmeal
One fourth teaspoon Ground cinnamon

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 saucepan, 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 One half 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: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner,
Ph.D., R.D., a highperformance nutritionist and author of The Be
Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

edited for eatlf cookbooks by kitpath 98Feb

Notes: See also MENU HiCarb: Overnight in the Mountains. Includes
Makeahead instructions. Easy as oatmeal to make and full of energizing
carbohydrates, polenta is a perfect morning meal. Lowfat 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998