Corn & Tomato Polenta from Healthy Diabetic Recipes

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
Pepper to taste

Recipe Instructions:

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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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