Corn & Tomato Polenta Recipe

Yield: 4 servings

Ingredients:

  • 1 quart water
  • ¼ teaspoon salt
  • 1 cup yellow cornmeal
  • ½ cup tomato sauce
  • 1 teaspoon dried leaf oregano
  • ½ cup whole-kernel corn, drained
  • ½ teaspoon hot pepper flakes
  • crushed red pepper to taste

Preparation:

  1. 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.
  2. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.
  3. Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and red pepper.
  4. When cornmeal is stiff, turn half into a serving dish and top with half the sauce.
  5. Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
  6. Cut into squares and serve.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Food Exchanges per serving: 1½ bread

Nutritional Information: (about 137 calories, 4 grams protein, 1 grams fat, 30 grams carbohydrate per serving)

Source: Light & Easy Diabetics Cuisine by Betty Marks

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Vegetarian

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