Prep Time: 20 Minutes
Servings: 8 appetizer servings
1/2 cup yellow corn grits
1 1/2 cups chicken broth, divided
2 cloves garlic, minced
1/2 cup (2 oz) crumbled feta cheese
1 red bell pepper, roasted, peeled and finely chopped
Non-stick cooking spray
1. Combine grits and 1/2 cup broth; mix well and set aside. Pour
remaining 1 cup broth into heavy, large saucepan; bring to a boil. Add
garlic and moistened grits; mix well and return to a boil. Reduce heat
to low; cover and cook 20 minutes. Remove from heat; add feta cheese.
Stir until cheese is completely melted. Add red pepper; mix well.
2. Spray 8-inch square pan with cooking spray. Spoon grits mixture
into prepared pan. Press grits evenly into pan with wet fingertips.
Refrigerate until cold.
3. Preheat broiler. Turn polenta out onto cutting board and cut into
2-inch squares. Cut each square diagonally into 2 triangles. Spray
baking sheet with cooking spray. Place polenta triangles on prepared
baking sheet and spray tops lightly with cooking spray. Place under
broiler until lightly browned and crisp. Serve warm or at room
temperature. Garnish with fresh oregano and chives if desired.
62 Calories, 3g Protein, 142mg Sodium, 2g Fat, 9g Carbs
Exchanges: 1 Starch/Bread
From: The Diabetic Newsletter
