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Corn & tomato polenta

Yield: 6 nice folks

1 qt Water 1 ts Dried leaf oregano; 1/4 ts Salt; 1/2 c Whole-kernel corn;* drained
1 c Yellow cornmeal; 1/2 ts Hot pepper flakes; crushed 1/2 c 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 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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More