Corn & tomato polenta Recipe

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Corn & tomato polenta

Artist:	_	Yield:	6
Categories:	Cereals, Corn, Crockpot, Soups & Stews, Tomatoes, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1	quart	Water
1/4	tsp	Salt
1	cup	Yellow cornmeal
1/2	cup	Tomato Sauce
1	tsp	Dried leaf oregano
1/2	cup	Whole-kernel corn, * drained
1/2	tsp	Hot pepper flakes, crushed
		Pepper to taste

Procedures:

1	In a heavy, 3-quart saucepan, bring water and salt to a boil.
2	Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth.
3	Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.
4	Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper.
5	When cornmeal is stiff, turn half into a serving dish and top with half the sauce.
6	Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
7	Cut in squares and serve.
8	food exchanges per serving: 1 ?starch/bread exchange cal: 105, cho: omg; car: 23g; pro: 3g; sod: 208mg; fat: og;