|Skim milk||1 Cup (16 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Nonfat parmesan cheese||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
Place milk, water, cornmeal, and basil in a 3-quart microwave-safe casserole.
Cover with vented plastic wrap.
Microwave on high for 5 minutes.
Microwave on high for 5 more minutes.
Polenta should be thickened and almost all of the water should be absorbed.
Stir in the Parmesan cheese.
Cover and let stand for 5 minutes or until polenta is firm.