Grilled Polenta

Makes about 8 slices

Grilled polenta is delicious with a variety of foods. Try it with your favorite marinara sauce, cooked beans, Pan-Seared Portobello Mushrooms, or Braised Collards or Kale.

¹/₂ cup dry polenta (see glossary)
2 cups water
¹/₂ teaspoon salt
¹/₂ teaspoon dried rosemary, crushed
1 vegetable oil spray

Combine polenta, water, salt, and rosemary in a saucepan and bring to a simmer. Cook, uncovered, over medium heat, stirring often, until polenta is very thick. Spread on a baking sheet in a 1/4-inch layer and refrigerate until completely cold, about 1 hour.

Preheat broiler. Cut chilled polenta into slices (about 2"×3") and arrange on a vegetable oil sprayed baking sheet. Place under broiler and cook until crusty, about 10 minutes. Turn and cook other side 10 minutes.

Per slice

• Calories: 32
• Fat: 0.2 g
• Saturated Fat: 0 g
• Calories from Fat: 4.3%
• Cholesterol: 0 mg
• Protein: 0.7 g
• Carbohydrates: 6.7 g
• Sugar: 0.1 g
• Fiber: 0.4 g
• Sodium: 149 mg
• Calcium: 3 mg
• Iron: 0.4 mg
• Vitamin C: 0 mg
• Beta Carotene: 10 mcg
• Vitamin E: 0 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.