I don't know if it's the recipe's fault or mine since I substituted with white cornmeal (it was all I had on hand), but when I put them in the oven they just bubbled and lost all shape. They took longer to cook, too. It seems like too much liquid...
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Amount per serving
- Calories: 41
- Calories from fat: 37%
- Fat: 1.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.1g
- Protein: 2.8g
- Carbohydrate: 3.6g
- Fiber: 0.3g
- Cholesterol: 3mg
- Iron: 0.2mg
- Sodium: 205mg
- Calcium: 51mg
- 3 cups fat-free, less-sodium chicken broth
- 1 teaspoon extra-virgin olive oil
- 1/3 cup whole grain yellow cornmeal
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
- Cooking spray
- Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.
- Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.
- Preheat oven to 400°.
- Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.
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