Easy Polenta Triangles with Feta and Roasted Red Pepper

INGREDIENTS

1/2 cup uncooked yellow corn grits 1‑1/2 cups fat-free reduced-sodium chicken broth, divided 2 cloves garlic, minced 1/2 cup (2 ounces) crumbled feta cheese 1 red bell pepper, roasted,* peeled and finely chopped *Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag. Close bag; let stand 15 minutes before peeling.

PREPARATION:

1. Combine grits and 1/2 cup chicken broth in small bowl; mix well. Set aside. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.
2. Spray 8-inch square pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.
3. Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 4 (2-inch) squares. Cut each square diagonally into 2 triangles.
4. Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1 triangle Sodium 142 mg Protein 3 g Fiber <1 g Carbohydrate 9 g Cholesterol 6 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 26 % Calories 62 DIETARY EXCHANGE: Starch 1