Spray rectangular baking dish, 10 X 6 X 1-1/2 inches, with nonstick cooking spray. Heat all ingredients except cornmeal to boiling in 2 quart saucepan. Gradually add cornmeal, stirring constantly. Cook over medium low heat 8 to 12 minutes, stirring occasionally, until mixture pulls away from side of saucepan. Pour into baking dish. Cool 15 minutes. Cover and refrigerate about 1 hour or until firm.

Heat oven to 250 degrees F. Spray 10 inch skillet with nonstick cooking spray. Cut polenta into six 3 inch squares; cut each square diagonally into 2 triangles. Heat skillet over medium heat. Cook 6 triangles at a time in skillet about 5 minutes on each side or until light brown. Place on ungreased cookie sheet, and keep warm in oven while cooking the remaining triangles.
6 servings