*  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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