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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
1 garlic clove, minced |
1 teaspoon butter |
3 cups water |
1 cup fat-free milk |
1 cup cornmeal |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh sage |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons canola oil |
Directions:
1. In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender.
2. Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
3. Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm. Yield: 6 servings.
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