Source:
99% Fat-Free, Healthy Cooking
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1 1/3 cups skim milk
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1/4 cup buttermilk
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1/2 teaspoon sugar
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1/8 teaspoon salt
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1/2 cup yellow corn meal
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1/2 tablespoon fresh chives, snipped (optional)
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2 cloves garlic, peeled (optional)
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vegetable oil cooking spray
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In a small saucepan, combine the skim milk, buttermilk, sugar, and salt and cook over medium heat. Slowly whisk in the cornmeal. Reduce the heat to low and cook for about 5 minutes, stirring constantly, until the mixture is thick and smooth and comes away easily from the sides of the pan. Whisk in the chives or press in the garlic, if desired. Transfer to a 5 3/4-inch mini-loaf pan that has been sprayed lightly with vegetable oil cooking spray. Cover and refrigerate for 1 hour.
Prepare the polenta according to individual recipe directions.
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