marsha-tbay
Well-known member
Serves: 4
Working Time: 20 minutes
Total Time: 55 minutes
3 cups low-fat (1%) milk
1 cup plus 2 Tbsp. yellow cornmeal
3/4 cup shredded jalapeno jack cheese (3 oz)
2 Tbsp. grated Parmesan cheese
2 Tbsp. reduced fat sour-cream
1 cup frozen corn kernels
2/3 cup jarred roasted red peppers, coarsely chopped
1/2 teaspoon salt
1. Preheat the oven to 450 degrees. In a medium bowl, combine 1 1/2 cups of the milk and the cornmeal. In a large heavy-bottomed saucepan, heat the remaining 1 1/2 cups milk over medium heat until just simmering. Add the cornmeal mixture and cook, stirring constantly,
until the mixture leaves the sides of the saucepan and is very thick, about 10 minutes. Remove from the heat and stir in the jalapeno jack, Parmesan, and sour cream. Stir in the corn, roasted peppers, and salt.
2. Spray four 1 1/4-cup souffle dishes with nonstick cooking spray and pack the polenta mixture into the dishes. Bake for about 25 minutes, or until golden brown and firm. Set aside to cool for 10 minutes, then
invert the polenta cakes onto 4 plates and serve.
from Great Taste Low Fat Meatless Main Dishes
Working Time: 20 minutes
Total Time: 55 minutes
3 cups low-fat (1%) milk
1 cup plus 2 Tbsp. yellow cornmeal
3/4 cup shredded jalapeno jack cheese (3 oz)
2 Tbsp. grated Parmesan cheese
2 Tbsp. reduced fat sour-cream
1 cup frozen corn kernels
2/3 cup jarred roasted red peppers, coarsely chopped
1/2 teaspoon salt
1. Preheat the oven to 450 degrees. In a medium bowl, combine 1 1/2 cups of the milk and the cornmeal. In a large heavy-bottomed saucepan, heat the remaining 1 1/2 cups milk over medium heat until just simmering. Add the cornmeal mixture and cook, stirring constantly,
until the mixture leaves the sides of the saucepan and is very thick, about 10 minutes. Remove from the heat and stir in the jalapeno jack, Parmesan, and sour cream. Stir in the corn, roasted peppers, and salt.
2. Spray four 1 1/4-cup souffle dishes with nonstick cooking spray and pack the polenta mixture into the dishes. Bake for about 25 minutes, or until golden brown and firm. Set aside to cool for 10 minutes, then
invert the polenta cakes onto 4 plates and serve.
from Great Taste Low Fat Meatless Main Dishes