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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.2
  • Total Fat: 1.1 g
  • Cholesterol: 3.7 mg
  • Sodium: 673.0 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 36.1 g

View full nutritional breakdown of Baked Polenta calories by ingredient
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Baked Polenta

Submitted by: STEF52209

Introduction

Great by itself or top it with some tomato sauce or salsa Great by itself or top it with some tomato sauce or salsa
Number of Servings: 6

Ingredients

    2 1/2 cups Water, divided
    2 1/2 plus 2 T Low Sodium Vegetable Broth, divided
    1 small Onion, chopped
    1 1/2 cups Yellow Cornmeal
    1 cup Fat Free Shredded Cheddar Cheese
    1 cup Fat Free Shredded Mozzarella Cheese
    1/2 cup Fat Free Parmesan-Style Topping
    1/2 cup Skim Milk

Tips

This recipe is also good using swiss cheese in place of the cheddar cheese


Directions

Preheat oven to 350 degrees

Heat 2 T vegetable broth in a large sauce pan over medium heat and then add the onion.

Cook for about 5 minutes (until the onion becomes translucent, then pour in 1 1/2 cups of water and 1 1/2 cups of vegetable broth and bring to a boil.

In a separate bowl mix 1 cup of water, 1 1/2 cups of vegetable broth, and the cornmeal. Gradually stir the mixture into the boiling broth.

Cook, stirring constantly for 15 minutes and then remove from heat.

In a separate bowl combine the mozzarella cheese, cheddar cheese, and parmesan cheese.

Spray a 2QT baking dish with non-stick cooking spray and then pour in 1/2 of the cornmeal mixture. Smooth with a spatula, then top with half of the cheese mixture. Spread the remaining cornmeal into the dish and cover with the remaining cheese. Pour 1/2 cup milk into the dish.

Bake until the top is brown and bubbly about (35-45 minutes)

Let stand 10 minutes before serving

Serving Size: 6 Slices

Number of Servings: 6

Recipe submitted by SparkPeople user SAL52209.






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