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 ==
# 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
__NOTOC__
Category:Artichoke Recipes
Category:Canapé Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Cornmeal Recipes
Category:Diabetic-friendly Recipes
Category:Mozzarella Recipes