Yield: 6 Servings
|1 teaspoon||Vegetable oil|
|⅔ cup||Mozzarells, shredded part skim|
|1 tablespoon||Parmesan, freshly grated|
|½ \N||Spanish onion|
|2 \N||Garlic cloves|
|1½ teaspoon||Olive oil|
|28 ounces||Canned tomatoes|
|2 teaspoons||Dried basil|
|1 teaspoon||Dried oregano|
|1 pinch||Granulated sugar|
Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan, beat oil over medium heat; cook onion, garlic and carrot, stirring for 5 minutes.
In food processor, chop tomatoes. Add to saucepan along with basil, oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer, stirring often, for 1 hour or until thickened.
Meanwhile, in microwaveable 12-cup casserole, stir together water, cornmeal, oil and salt; cover and cook at High, whisking occasionally, for about 12 minutes or until thickened. Scrape into lightly greaded 11x7-inch baking dish. Spread tomato sauce over top; sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15 minutes or until cheese is bubbly. Broil for 2 minutes or until golden brown.
Per Serving: about 190 calories, 8 g protein, 5 g fat, 29 g carbohydrate
Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4 cups. In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually shisk in cornmeal; cook, stirring often, for 20-25 minutes or until thickened.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.