Cheese Polenta Cutouts

Cheese Polenta Cutouts

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From: Diabetic Living Magazine

Make this fun side dish with your kids! They'll enjoy helping to cut the polenta into shapes and they'll definitely love eating the cheesy cutouts they helped you create.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1¼ cups cold water
  • 1 cup yellow cornmeal
  • ½ cup shredded part-skim mozzarella cheese (2 ounces)
  • ¼ cup finely shredded Asiago or Parmesan cheese (1 ounce)

Preparation

  • Prep

  • Ready In

  1. Line a 13x9-inch baking pan with plastic wrap, allowing ends of the plastic wrap to hang over the ends of the pan; set aside.
  2. Bring broth to boiling in a medium saucepan. Meanwhile, stir together the water and cornmeal in a small bowl. Slowly add the cornmeal mixture to the boiling broth. Cook and stir until the mixture returns to boiling. Reduce heat to low (stir carefully as the mixture may "plop"). Cook for about 10 minutes or until the mixture is very thick, stirring occasionally.
  3. Remove saucepan from heat. Stir in mozzarella and Asiago cheeses. Pour the mixture into the prepared baking pan, spreading evenly to the edges; cover with plastic wrap. Chill for about 1 hour or until the polenta is firm.
  4. Preheat oven to 375°F. Line a baking sheet with foil; coat with cooking spray. Set aside. Uncover the polenta. Use the plastic wrap to lift the polenta from the pan. Using a 2- to 2½-inch cutter, cut the polenta into desired shapes. (Or using a sharp knife, cut polenta into 2- to 2½-inch squares.) Arrange the cutouts on the prepared baking sheet. Bake for about 10 minutes or until heated through. Serve warm.
  • To make ahead, prepare as directed through Step 2, except chill for up to 24 hours. Continue as directed in Step 3.
  • Variations: Spinach Polenta: Prepare as directed, except stir 1 cup coarsely chopped fresh spinach into cornmeal mixture after adding cheeses. Nutrition per serving: 124 calories, 4 g total fat (2 g saturated fat), 11 mg cholesterol, 279 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein. Exchanges: 1 starch, ½ medium-fat protein. Carb Choice: 1.
  • Mushroom Polenta: Prepare as directed, except cook 1 cup chopped mushrooms in 1 tablespoon hot oil in a medium skillet until tender and lightly browned. Stir into the cornmeal mixture after adding cheeses. Nutrition per serving: 145 calories, 6 g total fat (3 g saturated fat), 11 mg cholesterol, 276 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein. Exchanges: 1 starch, ½ fat, ½ medium-fat protein. Carb Choice: 1.

Nutrition information

  • Serving size: 4 cutouts
  • Per serving: 123 calories; 4 g fat(2 g sat); 1 g fiber; 16 g carbohydrates; 6 g protein; 6 mcg folate; 11 mg cholesterol; 1 g sugars; 88 IU vitamin A; 0 mg vitamin C; 102 mg calcium; 1 mg iron; 275 mg sodium; 66 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ medium-fat protein

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