Corn & Tomato Polenta

Directions

1. 1
   In a heavy, 3-quart saucepan, bring water and salt to a boil.
2. 2
   Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth.
3. 3
   Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.
4. 4
   Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper.
5. 5
   When cornmeal is stiff, turn half into a serving dish and top with half the sauce.
6. 6
   Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
7. 7
   Cut in squares and serve.
8. 8
   Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;