Recipe - Green Onion Polenta With Tomato-Mushroom Sauce

1 cup Yellow cornmeal
One half cup Chopped green onions
One half cup Skim milk
1/8 teaspoon Ground red pepper
13 Three fourths ounce Nosaltadded chicken broth,
(1 can)
Three fourths cup Frozen egg substitute,
thawed
1/3 cup Grated Parmesan cheese
Vegetable cooking spray
TomatoMushroom Sauce, (see
recipe)

Combine first 5 ingredients in a large suace pan; place over medium heat,
and cook 6 minutes or until thickened, stirring constnatly with a wire
whisk.

Remove from heat, and stir in egg substitute and cheese. Place over medium
heat, and cook an additional 2 minutes or until thickened, stirring
constantly with a wire whisk.

Spread mixture evenly into a 13X9X2inch baking pan coated with cooking
spray. Cool completely in pan on a wire rack; cover and chill at least 1
hour.

Invert baking pan onto a cutting board. Cut polenta into 6 (4One fourth C
41/4inch) squares, dipping knife into cold water after each slice. Cut
each square diagonally into 2 trianges.

Coat a large nonstick skilet with cooking spray; place over medium heat
until hot. Add 4 triangles, and cook 3 minutes on each side or until
lightly bowned. Repeat procedure with the remaining triangles. Yield: 4
servings ( serving size: 3 polenta triangles and One half cup TomatoMushroom
Sauce).

Per serving: 250 Calories; 8g Fat (26% calories from fat); 16g Protein; 32g
Carbohydrate; 7mg Cholesterol; 435mg Sodium

Serving Ideas : Serve warm with TomatoMushroom Sauce.

Recipe by: Cooking Light, May/June 1993, page 96

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.