Prep: 15 minutes Cook: 15 minutes Makes: 24
Chill: 1 hour
1. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside. Bring broth and butter to a boil in a medium saucepan. Add polenta; cook and stir over low heat for 10 minutes.
2. Add remaining ingredients and cook for 5 minutes more. Pour into prepared pan and let cool to room temperature, or chill overnight before cutting into triangles.
Nutrition per serving: 80 calories, 3 g protein, 5 g fat, 6 g carbohydrate, 1 g fiber,
12 mg cholesterol, 289 mg sodium, 1 point
chicken broth, polenta, garlic, shredded Italian blend cheese, roasted red bell
pepper, shredded Parmesan cheese, green onions, fresh or dried sage, salt,
pepper
