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Polenta

1 cup Hodgson Mill Yellow Corn Meal
3/4 cup water
3 1/4 cups boiling water
1 tsp. salt
1 Tbsp. Jalapeno pepper, finely chopped
1 Tbsp. butter, softened
1 cup grated Romano Cheese
1/3 cup shredded Provolone Cheese

Preheat oven to 350 degrees F. Grease a 1-1/2 quart baking dish. In a medium size saucepan, mix Yellow Corn Meal with 3/4 cups water. Stir in boiling water, salt and jalapeno pepper. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cover and simmer 10 minutes, stirring occasionally. Remove from heat, stir until smooth.

Spread 1/3 of the mixture in dish. Dot with 1/3 of the butter; sprinkle with 1/3 cup of the Romano cheese. Repeat twice. Sprinkle with the Provolone cheese. Bake uncovered until hot and bubbly; about 15 minutes.

Yield: 6 servings. Each serving 171 calories, 9g protein, 18g carbohydrates, 10g fat, 4g saturated fat, 21mg cholesterol, 656mg sodium, 2g total dietary fiber.