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.


Recipe Yield: Yield: 4 to 6 Servings

Nutritional Information Per Serving:

Calories: 124
Fat: 1.3 grams
Sodium: 309 milligrams
Protein: 2.5 grams
Carbohydrates: 22 grams

Diabetic Exchanges

1-1/2 Bread/Starch, 1/2 Fat



Book Title: 1,001 Delicious Recipes for People with Diabetes

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