Cheesy Polenta Squares

* Fat Free Plain Yogurt, .25 cup
* Milk, nonfat, 1.5 cup
* Cornmeal, .5 cup
* Cold Water, .5 cup
* Salt, .25 tsp
* Parmesan Cheese, grated, .25 cup
* Ground Red Pepper, dash

Spray an 8x8x2-inch baking pan with nonstick spray coating. In a 2-quart saucepan, heat milk to simmering.

Meanwhile, in a mixing bowl stir together cornmeal, cold water, and salt. Gradually add cornmeal mixture to simering milk, stirring constantly. Cook and stir till mixture returns to simmering; reduce heat. Cook, uncovered, over low heat about 10 minutes or till thick, stirring frequently. Spread cornmeal mixture in prepared pan. Let stand, uncovered, for 30-40 minutes or till mixture is firm.

Meanwhile, in a small bowl combine the yogurt, Parmesan cheese, and ground red pepper. Set mixture aside.

Spray an oval baking dish or 15x10x1-inch baking apn with nonstick coating. Transfer polenta to prepared pan or dish. Spoon the yogurt mixture over the polenta.

Bake, uncovered, in a 425 degree oven for 10-12 minutes or till top is golden and polenta is heated through. If desired, serve with warm spaghetti/pizza sauce.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JKAPLAN86.