Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Water |
| 1 cup | Cornmeal |
| 1 teaspoon | Vegetable oil |
| 1 pinch | Salt |
| ⅔ cup | Mozzarells, shredded part skim |
| 1 tablespoon | Parmesan, freshly grated |
| ½ \N | Spanish onion |
| 2 \N | Garlic cloves |
| 1 \N | Carrot |
| 1½ teaspoon | Olive oil |
| 28 ounces | Canned tomatoes |
| 2 teaspoons | Dried basil |
| 1 teaspoon | Dried oregano |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 pinch | Granulated sugar |
TOMATO SAUCE
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.
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