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Print this Recipe    Polenta w/Rosemary

1/2 c polenta
2 c water
1 T finely chopped fresh rosemary
2 Tblsp parmesan cheese
1 c fat free shredded mozzarella cheese
2 tsp salt
pepper to taste

Bring water to a boil and stir polenta in slowly. (If you've ever
made corn meal mush, you will recognize these instructions.) Stir
vigorously as mush begins to thicken. It is done cooking when it
begins to pull away from the sides of the kettle.

Stir in balance of ingredients quickly while polenta is very hot
and then spoon entire contents into pie plate, cake pan, pyrex
pans, or anything you have handy. The pan should be large enough
so that the mixture is about 3/4" thick. Refrigerate. Polenta
will become solid like a heavy cake that you can slice and lift
out of the pan. Keeps in refrigerator at least a week.

It's good cold, however I really like to heat it up in a microwave
or better yet, broil or toast in a toaster oven until heated through
and maybe slightly browned.

Serve with meal as your starch, or have with fresh fruit, salad or
soup, and some crusty french bread as a light meal. Don't worry
if you don't like cornmeal mush. This tastes nothing like that.
Polenta is also a whole grain and very nutritionally recommended.
This recipe is extremely low in fat for those who are dieting.

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