Polenta with Pesto Sauce

Polenta:
1 1/2 cups water
1 1/2 cups nonfat milk
1 Tbsp. extra virgin olive oil
Pinch red pepper flake
1 tsp. Lite salt
3/4 cup polenta or yellow corn meal

Pesto Sauce:
3 cups loosely packed fresh basil leaves
1/2 cup fresh Italian parsley (flat-leaf )
2 large cloves garlic
1/4 cup extra virgin olive oil
1/2 tsp. Lite salt
1/4 cup grated Parmesan cheese

This recipe is good with a fresh garden greens salad using
balsamic vinaigrette and baked salmon. Enjoy!

1. Spray a glass 9-inch round pie pan with a no-cholesterol cooking spray.
2. Prepare polenta in a saucepan by combining the water, milk, olive oil, salt and red
pepper flakes; bring to a boil over high heat.
3. Slowly pour in the polenta, whisking constantly for a smooth consistency. Reduce
heat to low and cook, stirring often until consistency is thick (approximately 10-15 minutes).
4. Spread in prepared pie pan; cover with plastic wrap and chill until firm; about 1 1/2 hours.
5. Using a food processor with a metal blade, make the pesto by combining the basil,
parsley and garlic until pureed. While the motor of the processor is running, pour in
olive oil in a thin steady stream. Add 1/2 teaspoon salt and the Parmesan cheese. Run
processor until texture is smooth. If the pesto seems too thick, add 1 or 2 tablespoons
water. Makes approximately 3/4 cup.
6. Remove polenta from refrigerator. Cut into 8 wedges and remove carefully from pie pan.
7. Spray a non-stick frying pan with a no-cholesterol spray and place on medium-high heat.
Add polenta wedges and cook for about 3 minutes on each side or until slightly brown.
8. Serve on a large, heated platter in a circular pattern. Spoon half of the pesto over the
wedges about 1 1/2 inches from the point of each wedge. Garnish with bay leaf or parsley.
9. Place the remaining pesto in a serving bowl for the table.