Ingredients
1/2 cup chopped onion1/2 cup chopped sweet red pepper1 garlic clove, minced1 teaspoon butter3 cups water1 cup fat-free milk1 cup cornmeal1/4 cup grated Parmesan cheese2 tablespoons minced fresh sage3/4 teaspoon salt1/4 teaspoon pepper2 teaspoons canola oil
Preparation
In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender.
Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
