Title: Polenta with crispy garlic & cheese
 Categories: Low-fat, Side dishes
      Yield: 8 Servings
 
      1 tb Olive oil
      4    Cloves garlic -- peeled and
           Chopped
    1/2 ts Ground cumin
      4 c  Water
      1 ts Salt
      1 c  Yellow cornmeal
      4 oz Green chiles -- (canned),
           Chopped
      1 c  Lowfat cheddar cheese --
           Shredded
 
  In a small skillet, heat the olive oil over medium heat. When hot,
  add the garlic and saute 3 minutes, until golden. Remove from heat
  and stir in the cumin. Set aside. In a large pan, combine the water
  and salt. Bring to a boil, and slowly add the cornmeal, whisking to
  blend. When the mixture comes back to a boil, cover and reduce heat
  to medium-low and cook about 20 minutes, until the mixture starts to
  come away from the pan. Stir often. Remove from heat and stir in the
  garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
  baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
  cut each piece on the diagona l into 2 triangles. Place on a lightly
  oiled baking sheet and broil on the top oven shelf about 4 to 5
  minutes on both sides. The polenta should be browned and crispy on
  the outside and creamy on the inside.