Corn & Tomato Polenta
A simple polenta recipe that has a scrumptious taste your whole family will enjoy.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
water
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
cornmeal
|
|
| ½ | cup |
tomato sauce
|
|
| 1 | teaspoon |
oregano
dried leaf |
|
| ½ | cup |
corn
canned, whole-kernel, drained |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
water
|
*
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
cornmeal
|
|
| 118 | ml |
tomato sauce
|
|
| 5 | ml |
oregano
dried leaf |
|
| 118 | ml |
corn
canned, whole-kernel, drained |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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: 1½ STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;
