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 OBrion and her Meal Master
441 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 OBrion and her Meal Master
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