Pepper-Spiked Polenta

This polenta provides a terrific complement for a dish with a tomato-based sauce.  We vary the amount of red pepper to suit our sense of adventure on a given day.  Choosing cayenne pepper or crushed red pepper flakes also makes this dish interesting.


  • Cooking spray
  • 4 cups water
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup feshly grated Parmesan cheese


Coat a 2-quart casserole with cooking spray.  Combine water, cornmeal, salt and pepper.  Mix well.  Cover with casserole lid, microwave on HIGH for 6 minutes.  Stir well, then microwave for another 6 minutes.  Stir in cheese.  Serve immediately.

Yield:  4 servings (serving size: 1 cup)

This recipe came to us from the wonderful people of Cooking Light magazine.