Low Fat Vegetarian Recipes

Ingredients:

1 tbsp olive oil
1/2 cup chopped onion
1 1/2 cup yellow cornmeal
1 tsp salt -or to taste
3 cup reduced-sodium chicken broth
2 tbsp grated parmesan cheese
nonstick cooking spray
1 cup coarsely shredded part-skim mozzare, divided
3/4 cup skim milk

Instructions:

1. In large broad saucepan, over medium heat, heat olive oil. Add onion;
sauté, stirring, 5 minutes, or until golden.

2. In large bowl, combine cornmeal, salt and 3 cups water. Whisk together
until blended. Add to the saucepan and cook, stirring constantly, until
polenta mixture boils.

3. Preheat oven to 350°F. Slowly stir chicken broth into cornmeal. Cook,
stirring, about 20 minutes, until mixture is very thick and smooth. Add
Parmesan.

4. With nonstick cooking spray, coat a 2-quart baking dish. Pour half of
the polenta into dish. Spread with half of the mozzarella. Top with the
remaining polenta and mozzarella. Pour milk over top.

5. Bake about 25 minutes, until browned and bubbly. Let stand 10 minutes
before serving.

6. To serve, spoon onto a plate or cut into squares and top with the Veal
and Mushroom Ragout. Note: Refrigerate leftover polenta in nonstick pan
coated with olive oil cooking spray. To use, slice into small squares and
sauté until heated through.

Per serving: About 230 calories, 15g protein, 31g carbohydrate, 7g fat, 27%
calories from fat, 11mg cholesterol, 492 mg sodium, 3g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 1:45

Servings: 6