Title: Corn and tomato polenta
 Categories: Diabetic, Vegetables, Vegetarian, Soups/stews, Crockpot
      Yield: 6 Nice folks
 
      1 qt Water
    1/4 ts Salt;
      1 c  Yellow cornmeal;
    1/2 c  Tomato Sauce;
      1 ts Dried leaf oregano;
    1/2 c  Whole-kernel corn;* drained
    1/2 ts Hot pepper flakes; crushed
           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 to 5 to 10 minutes. Cut in squares and serve.
  
  Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE  CAL: 105,
  CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;