Corn & Tomato Polenta Recipe


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Corn & Tomato Polenta Recipe another great recipe from Recipes 4U

 

Corn & Tomato Polenta Recipe

Recipe Ingredients

1 qt 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
1 pepper to taste

Recipe Preparation

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

 

 

Servings: 6

 

 

 

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Corn & Tomato Polenta Recipe from Recipes 4U

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This Corn & Tomato Polenta Recipe is one of our Diabetic Recipes, which have been assembled from submissions from our readers and `free to use` sources. Clearly, with over 50,000 recipes in the collection it is impossible to try out every recipe, so take care and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Corn & Tomato Polenta Recipe

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