Corn and Tomato Polenta
Prep Time: 15 Minutes
1 quart water
1/4 teaspoon salt
1 cup yellow cornmeal
1/2 cup Tomato Sauce
1 teaspoon dried leaf oregano
1/2 cup whole-kernel corn and drained
1/2 teaspoon crushed red pepper flakes
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, stir 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.
Sodium: 208 mg
Cholesterol: 0 mg
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch/Bread