This hearty and creamy dish counts as a whole grain and makes an excellent side dish for any protein. Quick to Prepare (under 30 minutes); Simple (5 ingredients or less); Vegetarian; Good Source of Calcium.
Nonstick vegetable oil spray
4 cups canned vegetable broth (reduced sodium)
1½ cups yellow cornmeal
¾ cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Spray 8x8x2-inch glass baking dish with vegetable oil spray.
Bring broth to boil in heavy medium saucepan over medium heat.
Gradually whisk in cornmeal. Continue to whisk until mixture is very thick, about 3 minutes.
Mix in cheese. Pour into prepared dish.
Bake polenta until top begins to brown, about 30 minutes. Serve hot.
Leftovers are great with scrambled eggs for brunch.