1 13 to 14 ounce can reduced sodium chicken broth or 2 cups homemade chicken broth
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
4 marinated artichoke hearts, drained and quartered
3 slices, about 3 ounces part skim mozzarella cheese, cut into 32 very thin strips
Combine 1 cup water, the broth, cornmeal and salt in a saucepan. Bring to a boil, stirring constantly. Simmer over low heat 10 to 12 minutes or until thickened, stirring frequently. Stir in the oil. Spray an 8 inch square dish or pan with nonstick pan spray. Pour the batter into the pan and chill until firm. Cut the polenta into 16 squares, each 2 x 2 inches. Place the squares on a jelly roll pan or cookie sheet. Place an artichoke heart quarter on each square. Crisscross 2 strips of cheese over each artichoke heart, forming an X. Preheat the broiler. Broil 5 to 6 inches from the heat until the cheese is melted and the polenta is heated through, about 3 minutes. 8 servings.
Nutritional Information Per 2 canape Serving:
Calories: 145, Fat: 8 g, Cholesterol: 8 mg, Sodium: 333 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 7 g
Diabetic Exchanges: 1 Starch/Bread, 1 1/2 Fat
Diabetic Index | Recipe Index | Home