CORN & TOMATO POLENTA

      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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