Instructions: In a 3-quart Dutch oven or kettle, bring stock to a boil over high heat. Reduce heat to moderately low, stir in cornmeal, and simmer, uncovered, stirring constantly, until thickened - about 25 minutes. Stir in mushrooms, jalapenos, corn, and red pepper.

Spread into a lightly greased 9-inch square baking pan and sprinkle with cheese. Let stand 20 minutes or until firm. Cut into triangles and serve at room temperature or heat in 350F until warm - about 5 minutes.

This recipe has been modified to reduce the calories from fats. Original recipe did not limit the fat in the broth or the cheese. Untested reductions. 50 Calories; 1g Fat (11.6% calories from fat); 1g Dietary Fiber.

Description: "Polenta with kernels, jack and roasted bells."
Yield: 30 triangles

NOTES : After serving this tasty tidbit, I learned to double the recipe. I still ran out. It can be served warm or cool if you prefer.

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