*  Exported from  MasterCook  *
 
                           CORN & TOMATO POLENTA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Vegetables
                 Vegetarian                       Soups/Stews
                 Crockpot
 
   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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