Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes. Leftovers are great with scrambled eggs for brunch.
Recipe information
Yield
Serves 4 to 6
Ingredients
Nonstick vegetable oil spray
4 cups canned vegetable broth
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese (about 2 ounces)
Preparation
Step 1
Preheat oven to 375°F. Spray 8x8x2-inch glass baking dish with vegetable oil spray. Bring broth to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Continue to whisk until mixture is very thick, about 3 minutes. Mix in cheese. Pour into prepared dish.
Step 2
Bake polenta until top begins to brown, about 30 minutes. Serve hot.
