Ingredients
-
1
-
4
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Herb-Baked Polenta With Parmesan, I found this in the Dallas Morning News a long time ago 90 calories per serving Low Fat, This needs to be baked far longer than the recipe specifies, and it is also quite bland And I am not generally picky about things being bland It could be broiled to decrease cooking time, and it would be greatly improved with the addition of slightly more salt, maybe some garlic powder, slightly less onion–somehow the simmered onion added to the blandness–or whatever else you care to try Has great potential though; I love polenta , I found this in the Dallas Morning News a long time ago 90 calories per serving Low Fat
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Steps
|
1
Done
|
Cover and Simmer Onion and 1/4 Cup Water For 5 Minutes or Until Tender. Add Remaining Water Along With Herbs and Salt. Bring to a Boil. |
|
2
Done
|
Gradually Add Cornmeal Stirring Constantly. Continue to Stir Cooking Until Thick. (about 15 to 20 Minutes). |
|
3
Done
|
Spray Nonstick Coating on a Baking Sheet. Spread Polenta Evenly About 3/4 Inch Thick. Let Cool or Refrigerate For Up to 24 Hours. |
|
4
Done
|
Preheat Oven to 375. Drizzle Oil Over Polenta and Brush to Cover. Sprinkle With the Cheese. If You Want Crisp Edges, Cut Into Squares or Triangles and Separate Slightly. |
|
5
Done
|
Bake For 12 to 15 Minutes Until Hot and Crispy. Serve Hot. |
