Corn& Tomato Polenta

* Exported from MasterCook *

CORN & TOMATO POLENTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Vegetables
Vegetarian Soups/Stews
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Water
1/4 ts Salt
1 c Yellow cornmeal
1/2 c Tomato Sauce
1 t Dried leaf oregano
1/2 c Whole-kernel corn -- * drained
1/2 ts Hot pepper flakes -- crushed
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: 1 1/2 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



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