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 oregano, leaf

1/2 cup corn

1/2 tsp. hot pepper flakes, crushed (optional)

 

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, and

hot pepper flakes. 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.

 

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