Creamy Polenta (Microwave Or Stove)

2 1/2 c Water

1/2 c Yellow cornmeal

1/2 ts Salt

2 tb Grated Parmesan cheese

1 ts Olive oil

1/8 ts Black pepper

Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth. Spoon onto plates to serve. STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper. Makes 4 servings. Nutrient Value per Serving: 85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2

mg Cholesterol Exchanges: 3/4 starch/bread; 1/2 fat [FAMILY CIRCLE; Oct 16, 1990] Posted by Fred Peters.