Serves: 2
Total Calories: 366

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/8 teaspoon salt
3/4 cup shredded sharp Cheddar cheese (3 ounces)
1 tablespoon chopped fresh chives 1teaspoons freeze-dried chives
1/4 cup grated Parmesan cheese
1/2 cup spaghetti sauce with meat

1. Grease two 10-ounce custard cups. Mix cornmeal and cold water in 1 1/2-quart saucepan. Stir in boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils reduce heat to low. Cover and simmer 10 minutes, stirring occasionally remove from heat. Stir in Cheddar cheese and chives until cheese is melted.
2. Spread one-fourth of the cornmeal mixture in each custard cup. Sprinkle each with 1 tablespoon of the Parmesan cheese. Repeat with remaining cornmeal mixture and Parmesan cheese. Cover and refrigerate at least 1 hour until firm and chilled through.
3. Heat oven to 350°. Cover the custard cups with aluminum foil and bake about 50 minutes or until hot in center. Meanwhile, heat spaghetti sauce in 1-quart saucepan until bubbly. Unmold polenta. Serve with spaghetti sauce.

1 Serving: Calories 375 (Calories from Fat 180) Fat 20g (Saturated 12g) Cholesterol 55mg Sodium 1060mg Carbohydrate 32g (Dietary Fiber 3g) Protein 20g % Daily Value: Vitamin A 18% Vitamin C 6% Calcium 40% Iron 12% Diet Exchanges: 2 Starch, 2 High-Fat Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 366
Calories from Fat: 179

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