Green Onion Polenta with Tomato-Mushroom Sauce

Title:
Green Onion Polenta with Tomato-Mushroom Sauce

Yield:
4 Servings

Categories:
Meatless




Ingredients:





     1 c  Yellow cornmeal


   1/2 c  Chopped green onions


   1/2 c  Skim milk


   1/8 ts Ground red pepper


13 3/4 oz No-salt-added chicken broth,


          -(1 can)


   3/4 c  Frozen egg substitute,


          -thawed


   1/3 c  Grated Parmesan cheese


          Vegetable cooking spray


          Tomato-Mushroom Sauce, (see


          -recipe)






 Combine first 5 ingredients in a large suace pan; place over medium heat,


 and cook 6 minutes or until thickened, stirring constnatly with a wire


 whisk.


 


 Remove from heat, and stir in egg substitute and cheese. Place over medium


 heat, and cook an additional 2 minutes or until thickened, stirring


 constantly with a wire whisk.


 


 Spread mixture evenly into a 13-X9-X2-inch baking pan coated with cooking


 spray. Cool completely in pan on a wire rack; cover and chill at least 1


 hour.


 


 Invert baking pan onto a cutting board. Cut polenta into 6 (4-1/4 C


 4-1/4-inch) squares, dipping knife into cold water after each slice. Cut


 each square diagonally into 2 trianges.


 


 Coat a large nonstick skilet with cooking spray; place over medium heat


 until hot. Add 4 triangles, and cook 3 minutes on each side or until


 lightly bowned. Repeat procedure with the remaining triangles. Yield: 4


 servings ( serving size: 3 polenta triangles and 1/2 cup Tomato-Mushroom


 Sauce).


 


 Per serving: 250 Calories; 8g Fat (26% calories from fat); 16g Protein; 32g


 Carbohydrate; 7mg Cholesterol; 435mg Sodium


 


 Serving Ideas : Serve warm with Tomato-Mushroom Sauce.


 


 Recipe by: Cooking Light, May/June 1993, page 96


 


 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.