Corn and tomato polenta

Yield: 6 Nice folks

Measure Ingredient
1 quart Water
¼ teaspoon Salt;
1 cup Yellow cornmeal;
½ cup Tomato Sauce;
1 teaspoon Dried leaf oregano;
½ cup Whole-kernel corn;* drained
½ teaspoon Hot pepper flakes; crushed
\N \N Pepper to taste;

In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper. When cornmeal is stiff, turn half into a serving dish and top with half the sauce. Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes. Cut in squares and serve.

Food Exchanges per serving: 1½ STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og; Source: Light & Easy Diabetics Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master File

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