Description Edit

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 Edit

Directions Edit

  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 Edit

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
Community content is available under CC-BY-SA unless otherwise noted.