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Herbed Polenta Recipe

Herbed Polenta Recipe

4-6 servings



2 green onions, sliced

1 clove garlic, minced

1 teaspoon dried basil leaves

2 1/2 cups reduced-sodium vegetable or chicken broth

3/4 cup yellow cornmeal

1/2 teaspoon salt


Saute onions, garlic, and basil in lightly greased large saucepan until tender, about 5 minutes. Add broth and heat to boiling, gradually stir in cornmeal and salt. Cook over low heat, stirring until thickened, about 10 minutes. Pour polenta into greased 8-inch cake pan, cool. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.


Cut polenta into wedges, cook in lightly greased large skillet over medium heat until browned, 3 to 4 minutes on each side.

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