- 2 cups water
- Kosher salt
- 3/4 cup coarse-ground cornmeal
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 1/2 cup grated Parmesan
- 1 medium carrot, grated
- 1/2 medium zucchini, grated
- 1 tablespoon diced red onion, sauteed
- SkyMeals Yogurt Dip, recipe follows
- Equipment: Star cookie cutter
In a large pot, bring 2 cups of water and a pinch of salt to a boil. Reduce heat and slowly pour in cornmeal, stirring constantly. Cook, stirring occasionally, until the polenta pulls away from the sides of the pot and is thick and lump free.
Stir in the butter and season with salt and pepper, to taste. Stir in the Parmesan and vegetables.
Press the polenta into a small parchment paper-lined pan, to the desired thickness and chill in the refrigerator.
Preheat oven to 300 degrees F. Using a star cookie cutter, cut polenta into stars and arrange them on a greased cookie sheet.
Bake shapes for 10 minutes until lightly browned. Let cool, pack, and serve with the yogurt dip.
Skymeals Yogurt Veggie Dip:
1 cup low-fat yogurt
1 1/2 tablespoons chopped scallions
1 1/2 tablespoons chopped dill
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, as needed
Combine ingredients and mix well. Chill and pack.
Yield: about 4 servings