Diabetic Corn and Tomato Polenta

Description

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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

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 Exchange per serving

• 1 1/2 STARCH/BREAD EXCHANGE calories: 105,

CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;