Guest guest Posted June 21, 2001 Report Share Posted June 21, 2001 Corn & Tomato Polenta Recipe By : Serving Size : 6 Preparation Time: 0:00 Categories : Crockpot Diabetic Soup Stew Vegetable Vegetarian Eat-Lf Mailing List Low Fat Amount Measurement Ingredient Preparation Method 1 Quart Water 1 Teaspoon Dried Oregano leaf 1/4 Teaspoon Salt 1/2 Cup Corn * drained 1 Cup Yellow cornmeal 1/2 Teaspoon Hot Pepper Flakes crushed 1/2 Cup Tomato Sauce 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; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: 0g; Source: Light & Easy Diabetics Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master Natures Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.