Corn & Tomato Polenta

1. 1

   In a heavy, 3-quart saucepan, bring water and salt to a boil.

2. 2

   Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth.

3. 3

   Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.

4. 4

   Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper.

5. 5

   When cornmeal is stiff, turn half into a serving dish and top with half the sauce.

6. 6

   Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.

7. 7

   Cut in squares and serve.

8. 8

   Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;

No additional tips available.