Polenta

3 Tablespoons Fat Free Margarine Spread
1/4 teaspoon Paprika
Dash of Cayenne Pepper
6 Cups Boiling Water
2 Cups Cornmeal
2 teaspoons Salt

Spray crockpot with non-stick cooking spray. Mix all ingredients together and pour into crockpot. Cook on low for 6 to 9 hours or on high for 2 to 3 hours. Spray a large loaf pan with non-stick cooking spray and spoon the polenta mixture into the pan. Work fast before the polenta starts to set up, but don't burn yourself. Tap the pan on the counter top a few times to settle the mixture and get out any air bubbles. Cover with plastic wrap. Refrigerate for 3-4 hours or overnight. Remove from loaf pan and slice.

I like to slice mine thin, cut it into fingers and then bake it in a 350-degree oven until golden brown and crispy around the edges. I then dip it in sugar free maple syrup. Call me crazy but it kind of reminds me of French toast sticks. You can use this for any recipe that calls for polenta. The total recipe makes approximately 3 1/2 pounds.

Serves: 11 (approx. 5.5 ounces each)
Per Serving: 92 Calories; trace Fat (4.2% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Fat. WWP: 1   (www.AimeesAdventures.com)