Serves: 6
Total Calories: 120

3 cups water
1 cup yellow cornmeal
2 teaspoons chicken bouillon
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon hot pepper sauce
1 tablespoon margarine or butter, melted
2 ounces (1/2 cup) shredded provolone cheese

1. Spray 9-inch pie pan with nonstick cooking spray. In large saucepan, combine 1 cup of the water and cornmeal mix until smooth. Stir in remaining 2 cups water, bouillon, garlic powder, basil and hot pepper sauce.

2. Bring to a boil over medium-high heat. Reduce heat to low cook 10 to 15 minutes or until very thick, stirring frequently. Pour polenta into sprayed pie pan. Let stand

15 minutes.

3. Cut polenta into wedges place on broiler pan. Drizzle wedges lightly with half of margarine. Broil 4 to 6 inches from heat for 5 to 7 minutes or until bubbly.

4. Turn wedges. Drizzle with remaining margarine sprinkle with cheese. Broil an additional 3 to 5 minutes or until cheese is bubbly and golden brown.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 440 mg 18% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 8% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat

Nutritional Facts:

Serves: 6
Total Calories: 120
Calories from Fat: 41

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