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IMPORTANT: www.diabetic-diet-recipes.net is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. 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.
Herbed Polenta
Ingredients:

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

Directions:

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:
Calories: 124
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