I was reluctant to switch from the full on fat version I usually make so I substituted half chicken broth with half skim milk for the water. It was delicious and only added about 50 calories per serving. I can now enjoy polenta guilt free.
From EatingWell: September/October 2008
This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.