|Hot water||2 Cup (32 tbs)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|Snipped fresh parsley||1 Tablespoon|
|Dried marjoram leaves||1⁄8 Teaspoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Reduced-calorie margarine||2 Tablespoon|
|Vegetable cooking spray||1|
|Basic tomato sauce||1 Cup (16 tbs)|
In 2-quart measure, combine water, broth, parsley, salt, marjoram and pepper.
Microwave at High for 5 to 8 minutes, or until mixture boils.
Slowly whisk in cornmeal, cheese and margarine, stirring just until margarine melts.
Reduce power to 50% (Medium).
Microwave for 5 to 10 minutes longer, or until mixture is very thick, stirring once or twice.
Spray 8 x 4-inch loaf dish with vegetable cooking spray.
Spread polenta evenly into prepared dish.
Chill for 30 minutes, or until warm but set.
Cut polenta into 16 slices.
Arrange slices in 9-inch square baking dish, overlapping as necessary.
Pour tomato sauce over polenta.
Cover with wax paper.
Microwave at High for 4 to 7 minutes, or until heated through, rotating dish once.