Diabetic-friendly Polenta Canapés

DIABETIC POLENTA CANAPES

Yield: 16 canapes (8 servings)

Source: The New Family Cookbook for People with Diabetes Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

One 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

DIRECTIONS

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 non-stick pan spray. Pour the batter into the pan and chill until firm. Cut the polenta into 16 squares, each 2x2 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.

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

Contributed by:

 * Catsrecipes Y-Group