Corn & Tomato Polenta

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* Exported from MasterCook *

CORN & TOMATO POLENTA

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Diabetic Vegetarian

Crockpot Vegetables & Side Dishes

Soups & Stews

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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