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Add a photoServings: 6
Ingredients
- 3 c. Water
- 1 c. Yellow cornmeal
- 2 tsp Chicken-flavor instant bouillon
- 1/2 tsp Garlic pwdr
- 1/2 tsp Dry basil leaves
- 1/4 tsp Warm pepper sauce
- 1 Tbsp. Margarine or possibly butter, melted
- 2 ounce Shredded provolone cheese
Directions
- Spray 9-inch pie pan with nonstick cooking spray. In large saucepan combine 1 c. of the water and cornmeal; mix till smooth. Stir in remaining 2 c. water, bouillon, garlic pwdr, basil and warm pepper sauce. Bring to a boil over medium-high heat. Reduce heat to low; cook 10 to 15 min or possibly till very thick, stirring frequently. Pour polenta into sprayed pie pan. Let stand 15 min. Cut polenta into wedges; place on broiler pan. Drizzle wedges lightly with half of margarine. Broil 4 to 6 inches from heat for 5-7 min or possibly till bubbly. Turn wedges. Drizzle with remaining margarine; sprinkle with cheese. Broil an additional 3 to 5 min or possibly till cheese is bubbly and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 43 | 29% |
| Total Fat 4.88g | 6% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 7mg | 2% |
| Sodium 113mg | 5% |
| Potassium 57mg | 2% |
| Total Carbs 21.37g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.55g | 0% |
| Protein 4.39g | 7% |
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