Makes 8 servings
|1/2||cup uncooked yellow corn grits|
|1-1/2||cups fat-free reduced-sodium chicken broth, divided|
|2||cloves garlic, minced|
|1/2||cup (2 ounces) crumbled feta cheese|
|1||red bell pepper, roasted,* peeled and finely chopped|
*Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag. Close bag; let stand 15 minutes before peeling.
- Combine grits and 1/2 cup chicken broth in small bowl; mix well. Set aside. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.
- Spray 8-inch square pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.
- Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 4 (2-inch) squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.
|Serving Size:||1 triangle|
|Calories from Fat||26 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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