Diabetic-friendly Polenta Canapés

Description
Contributed by Catsrecipes Y-Group
 * Source: The New Family Cookbook for People with Diabetes via The Diabetic Gourmet Daily Recipe Mailer
 * Yield: 16 canapes (8 servings)

Ingredients

 * 1 x 13-to 14-ounce can reduced-sodium chicken broth, or 2 cups homemade chicken broth
 * ½ cup yellow cornmeal
 * ¼ 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

Directions

 * 1) Combine 1 cup water, the broth, cornmeal, and salt in a saucepan.
 * 2) Bring to a boil, stirring constantly.
 * 3) Simmer over low heat 10 to 12 minutes, or until thickened, stirring frequently.
 * 4) Stir in the oil.
 * 5) Spray an 8-inch-square dish or pan with non-stick pan spray.
 * 6) Pour the batter into the pan and chill until firm.
 * 7) Cut the polenta into 16 squares, each 2x2 inches.
 * 8) Place the squares on a jelly roll pan or cookie sheet.
 * 9) Place an artichoke heart quarter on each square.
 * 10) Crisscross 2 strips of cheese over each artichoke heart, forming an X.
 * 11) Preheat the broiler.
 * 12) Broil 5 to 6 inches from the heat until the cheese is melted and the polenta is heated through, about 3 minutes.

Nutritional Information
Per Serving (2 canapes):
 * 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