Vegetarian, Diabetic, Low-Fat Corn & Tomato Polenta

[Guest guest]

Vegetarian, Diabetic, Low-Fat Corn & Tomato Polenta

From; Light & Easy Diabetics Cuisine

 

1 quart water

1/4 tsp. salt

1 c. yellow cornmeal;

1/2 c. tomato Sauce;

1 tsp. dried leaf oregano;

1/2 c. whole-kernel corn;* drained

1/2 tsp. 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.

Makes 6 servings.

Calories...105...Fat...1.7 g...Protein...3 g...Carbs...23

g...Sodium...208...Fiber...0.8 g.