Ingredients

4 cups water
14 1/2-ounce can chicken or vegetable broth
1 cup coarse yellow cornmeal
1 tablespoon butter or margarine
Salt, to taste
1 cup diced sweet red peppers
1/2 cup thinly sliced onion
1/4 cup thinly sliced celery
2 teaspoons olive oil
2 cups seedless grapes
1/2 teaspoon garlic salt
1/8 teaspoon dried ground sage
1/8 teaspoon pepper
Fresh sage sprigs (optional)

Directions

Mix water, broth, cornmeal, butter and salt in a heavy 4-quart saucepan. Cook and stir over high heat until mixture comes to a boil. Reduce heat and simmer slowly for 45 minutes to 1 hour; stir frequently.

Saute peppers, onion and celery in oil until crisp-tender. Add grapes, garlic salt, sage and pepper; heat thoroughly. Serve grape mixture over each serving of polenta. Garnish with sage sprigs, if desired. Serve with meats in place of cooked pasta, potatoes or rice. Makes 4 servings.

Nutritional facts per serving: 243.9 cal., 5.7 g pro., 7.4 g fat, 41.3 g carbo., 7.8 mg chol., 3.5 g fiber, 674.3 sodium.