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  Recipe Home » Diabetic » CORN AND TOMATO POLENTA
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  CORN AND TOMATO POLENTA
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 170
Ingredients:
1 quart water
1 tsp. dried oregano, leaf
1/4 tsp. salt
1/2 C. corn, drained
1 C. yellow cornmeal
1/2 tsp. hot pepper flakes, crushed
1/2 C. tomato sauce
pepper to taste
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. Let rest to 5 to 10 minutes. Cut in squares and serve.
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