Polenta with Roasted Peppers

Serves 4

Ingredients:

• 1½ cups low-fat, low-sodium chicken broth
• ½ cup yellow corn grits
• ½ cup reduced fat feta cheese
• 1 roasted red bell pepper, finely chopped
• ¼ cup onion, finely chopped
• Fresh chopped oregano (for garnish)
• Non-fat cooking spray

Equipment:

• Large sauce pan
• Whisk
• Wooden spoon
• 8-inch square baking pan
• Baking sheet

Directions:

Pour the broth into sauce pan and bring to a boil. While whisking, sprinkle the grits into the broth.

When grits begin to thicken, switch to a wooden spoon and continue to stir.

Return to a boil, then reduce the heat to low, and simmer for 20 minutes, stirring occasionally.

Add roasted red peppers, onions, and half of the feta cheese. Mix until combined.

Lightly coat an 8-inch square baking pan with non-fat cooking spray.

Pour the mixture into the baking pan, spread out evenly, and refrigerate for at least one hour.

Preheat your broiler.

Lightly coat a baking sheet with non-fat cooking spray. Turn the polenta out onto the baking sheet.

Cut the polenta into 4 squares, and divide each square into 2 triangles.

Sprinkle the remaining feta onto the triangles.

Broil for 4-5 minutes until crisp and golden brown.

Garnish with oregano.