| 1 | Tomato sauce: finly chop onion, garlic and carrot. |
| 2 | In large saucepan, beat oil over medium heat; cook onion, garlic and carrot, stirring for 5 minutes. |
| 3 | In food processor, chop tomatoes. |
| 4 | Add to saucepan along with basil, oregano, salt, pepper and sugar; bring to boil. |
| 5 | Reduce heat; simmer, stirring often, for 1 hour or until thickened. |
| 6 | Meanwhile, in microwaveable 12-cup casserole, stir together water, cornmeal, oil and salt; cover and cook at high, whisking occasionally, for about 12 minutes or until thickened. |
| 7 | Scrape into lightly greaded 11x7-inch baking dish. |
| 8 | Spread tomato sauce over top; sprinkle with mozzarella and parmesan. |
| 9 | Bake in 350f 180c oven for 15 minutes or until cheese is bubbly. |
| 10 | Broil for 2 minutes or until golden brown. |
| 11 | Per serving: about 190 calories, 8 g protein, 5 g fat, 29 g carbohydrate variation: stove-top polenta: omit vegetable oil. |
| 12 | Increase water to 4 cups. |
| 13 | In large saucepan, bring water and salt to boil over high heat; reduce heat to low. |
| 14 | Gradually shisk in cornmeal; cook, stirring often, for 20-25 minutes or until thickened. |
