• 2/3 cup chicken stock
• 1-1/2 cups water
• 3/4 tsp. salt (optional)
• 2/3 cup polenta or coarse cornmeal
• 2 Tbs. unsalted butter
• 1/3 cup grated Parmesan cheese

Preheat oven to 375°F. Combine stock, water and salt in a heavy saucepan. Bring to a boil. Stir in polenta. Reduce heat to medium low. Continue to simmer, stirring frequently 20 minutes or until mixture is smooth and polenta pulls away from sides of saucepan. Remove from heat. Stir in half the butter and Parmesan cheese. Transfer polenta to a shallow baking dish and spread to a thickness of 1/2 inch. Cool 10-15 minutes. Melt remaining butter. Drizzle over polenta and sprinkle with additional Parmesan cheese. Bake 15 minutes or until golden.

Per serving: calories 169, fat 8.2g, 44% calories from fat, cholesterol 20mg, protein 5.4g, carbohydrates 18.3g, fiber 1.7g, sugar 0.3g, sodium 247mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.1, Lean meat: 0.5, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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