Polenta With Sweet Red Pepper Dip
|Water||1 Cup (16 tbs)|
|Instant polenta||1 Cup (16 tbs), uncooked|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Red pepper dip||4 Tablespoon (adjust quantity as needed)|
Combine water and salt in a saucepan; bring to a boil.
Add polenta in a slow, steady stream, stirring constantly.
Reduce heat; cook, uncovered, over low heat 20 minutes or until mixture pulls away from sides of pan.
Stir in basil.
Pour half of mixture into a 13- x 9- x 2-inch baking pan that has been coated with cooking spray, working quickly.
Repeat procedure, pouring polenta into a second pan.
Cut each pan into 48 pieces.
Place on baking sheets that have been coated with cooking spray; sprinkle with cheese.
Broil 3 inches from heat 6 minutes or until browned.