Ingredients

• Olive oil cooking spray
• 2 green onions and tops, sliced
• 1 clove garlic, minced
• 1 teaspoon dried basil leaves
• 2-1/2 cups reduced-sodium vegetable, or chicken broth
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt

Directions

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
2. Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
3. Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.