- 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
Combine grits and 1/2 cup chicken broth in small bowl; mix well. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add moistened grits and garlic; 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 baking 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 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.
*Note. 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.
Yield: 8 servings. Serving size: 1 triangle.
Nutrition Facts Per Serving:
Calories: 62, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 142 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.