It’s been a while since I posted last! I’ve been slacking a bit but I relocated to Vancouver and haven’t had a place to call my own let alone much appetite to cook. (I find cooking for 1 a real challenge!) Mike is still on the Island until we can pack up the house and move him over here. But here I am with a new and fantastic recipe for you to try. I find this recipe really comforting and it’s so quick you can make it for lunch or dinner!
2 cups Vegetable Stock – Low Sodium
2 cups Milk or Non-Dairy Alternative
1 cup Cornmeal
2 tbsp Butter or Non-Dairy Alternative
1 cup Cheddar Cheese – Grated – Skim
3 tbsp Scallions – Chopped
– Combine vegetable stock and milk in heavy saucepan. Bring to a light boil on medium heat then slowly pour in cornmeal while whisking constantly.
– Once cornmeal is incorporated, turn heat to low medium.
– When cornmeal is slightly thickened and creamy, add margarine and cheese. Turn off heat and remove sauce pan. Mix margarine and cheese thoroughly and let sit until cheese is melted
– Serve with scallions as a garnish.
Weight Watchers points per serving – 4
Calories – 171
Fat – 5.8g
Fibre – 1.6g
Sodium – 187mg
Carbohydrates – 20g
Protein – 9g