1 qt water
1/4 tsp salt
1 c yellow cornmeal
1/2 c tomato sauce
1 tsp dried leaf oregano
1/2 c 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.
Makes 6 Servings.
Dietary Exchanges: 1 1/2 Starch/Bread
Nutrients Per Serving:
105 Calories
0 g Fat
23 g Carbohydrates
3 g Protein
0 mg Cholesterol
208 mg Sodium
