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The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood
glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts
of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
Olive oil cooking spray
2 green onions and tops, 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
1. Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth
and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat,
stirring constantly, until thickened, about 10 minutes.
2. Pour polenta into lightly greased 8-inch cake pan; cool to room
temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
3. Spray large skillet with cooking spray; heat over medium heat until hot.
Cut polenta into wedges; cook in skillet over medium heat until browned, 3
to 4 minutes on each side.
Makes 6 Servings
Nutritional Info Per Serving:
Protein: 2.5 g
Sodium: 309 mg
Cholesterol: 0 mg
Fat: 1.3 g
Carbohydrates: 22.4 g
Exchanges: 1-1/2 Bread/Starch, 1/2 Fat