Creamy Polenta

1. Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes.
2. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes-1 hour.
3. Remove from the heat, cover and let stand for 10 minutes before serving.

Per serving: 74 calories; 1 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 303 mg sodium; 60 mg potassium

Exchanges: 1 starch

Contributed by: EatingWell.com

This easy polenta takes only a few minutes of stirring before it’s left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.