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Corn & Tomato Polenta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORN & TOMATO POLENTA
 Categories: Diabetic, Vegetables, Vegetarian, Soups/stews, Crockpot
      Yield: 6 Nice folks
 
      1 qt Water
    1/4 ts Salt;
      1 c  Yellow cornmeal;
    1/2 c  Tomato Sauce;
      1 ts 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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