Polenta Triangles Recipe #4661
Diabetic, Low-Fat
by Dancer^
SERVES 8
- 1/2 cup yellow corn grits
- 1 1/2 cups chicken broth, divided
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled (2 ounces)
- 1 red bell pepper, roasted, peeled and finely chopped
- nonstick cooking spray
- Combine grits and 1/2 cup broth; mix well and set aside.
- Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
- Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
- Remove from heat; add feta cheese. Stir until cheese is completely melted.
- Add red pepper; mix well.
- Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
- Refrigerate until cold.
- Preheat broiler. Spray baking sheet with cooking spray.
- Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
- Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
- Exchanges 1 starch/bread.
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5 stars