1 quart water
1/4 teaspoon salt
1 cup yellow cornmeal
1/2 cup tomato sauce
1 teaspoon dried oregano leaf
1/2 cup whole kernel corn, drained
1/2 teaspoon crushed hot pepper flakes
pepper to taste
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 5 to 10 minutes. Cut in squares and serve. 6 servings.
Nutritional Information per serving:
Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 23 g, Protein: 3 g, Sodium: 208 mg
Diabetic Exchanges: 1 1/2 Starch/Bread
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