Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately. NOTES : Original recipe specified parmesan cheese. I substituted nonfat parmesan cheese. Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.8mg||1 %|
|Sodium 167.8mg||6 %|
|Potassium 157.3mg||4 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 35.8g|
|Protein 8.6g||12 %|
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Calories per serving: 203
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