Instructions: Combine first 5 ingredients in a large suace pan; place over medium heat, and cook 6 minutes or until thickened, stirring constnatly with a wire whisk.

Remove from heat, and stir in egg substitute and cheese. Place over medium heat, and cook an additional 2 minutes or until thickened, stirring constantly with a wire whisk.

Spread mixture evenly into a 13-X9-X2-inch baking pan coated with cooking spray. Cool completely in pan on a wire rack; cover and chill at least 1 hour.

Invert baking pan onto a cutting board. Cut polenta into 6 (4-1/4 C 4-1/4-inch) squares, dipping knife into cold water after each slice. Cut each square diagonally into 2 trianges.

Coat a large nonstick skilet with cooking spray; place over medium heat until hot. Add 4 triangles, and cook 3 minutes on each side or until lightly bowned. Repeat procedure with the remaining triangles.

Yield: 4
servings ( serving size: 3 polenta triangles and 1/2 cup Tomato-Mushroom Sauce).

Serving Ideas : Serve warm with Tomato-Mushroom Sauce.

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