Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.
2-1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1-1/4 tsp salt
1-1/4 cups instant dry polenta
3/4 cup (3 oz) grated fresh Parmesan cheese
2 tbsp 1/3-less-fat cream cheese
1 tbsp chopped fresh sage
1/4 cup (1 oz) shaved fresh Parmesan
Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.
Yield: 8 servings (serving size: 3/4 cup)
CALORIES 197 (21% from fat); FAT 4.7g (sat 3g,mono 1.4g,poly 0.1g); PROTEIN 10.1g; CHOLESTEROL 14mg; CALCIUM 253mg; SODIUM 614mg; FIBER 3.2g; IRON 1mg; CARBOHYDRATE 28.7g
Cooking Light, NOVEMBER 2003
Maggie
(11/26/06)
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