Corn and Tomato Polenta (Italian)

[Guest guest]

Corn and Tomato Polenta

 

1 quart water

1/4 teaspoon salt

1 cup yellow cornmeal

1/2 cup tomato sauce

1 teaspoon dried leaf oregano

1/2 cup whole-kernel corn, drained

1/2 teaspoon 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. Serves 6.

 

 

 

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