Corn and Tomato Polenta

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Corn and Tomato Polenta

 

1 quart water

1/4 tsp. salt

1 cup yellow cornmeal

1/2 cup tomato sauce

1 tsp. dried leaf oregano

1/2 cup whole-kernel corn, drained

1/4 tsp. hot pepper flakes, crushed

 

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. Stir to keep

smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture

is stiff. In a small saucepan, heat tomato sauce, oregano, corn, hot pepper

flakes, and pepper. When cornmeal is stiff, put half into a serving dish and

top with half the sauce. Repeat with rest of cornmeal and sauce. Let rest for 5

to 10 minutes. Cut in squares and serve.

 

 

 

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