Title: Live-well: saucy polenta
 Categories: Vegetables
      Yield: 6 Servings
 
  3 1/2 c  Water
      1 c  Cornmeal
      1 ts Vegetable oil
      1 pn Salt
    2/3 c  Mozzarells, shredded
           -part skim
      1 tb Parmesan, freshly grated

MMMMM------------------------TOMATO SAUCE-----------------------------
    1/2    Spanish onion
      2    Garlic cloves
      1    Carrot
  1 1/2 ts Olive oil
     28 oz Canned tomatoes
      2 ts Dried basil
      1 ts Dried oregano
    1/4 ts Salt
    1/4 ts Pepper
      1 pn Granulated sugar
 
  Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan,
  beat oil over medium heat; cook onion, garlic and carrot, stirring
  for 5 minutes.
  
  In food processor, chop tomatoes. Add to saucepan along with basil,
  oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer,
  stirring often, for 1 hour or until thickened.
  
  Meanwhile, in microwaveable 12-cup casserole, stir together water,
  cornmeal, oil and salt; cover and cook at High, whisking
  occasionally, for about 12 minutes or until thickened. Scrape into
  lightly greaded 11x7-inch baking dish. Spread tomato sauce over top;
  sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15
  minutes or until cheese is bubbly. Broil for 2 minutes or until
  golden brown.
  
  Per Serving: about 190 calories, 8 g protein, 5 g fat,
       29 g  carbohydrate
  
  Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4
  cups. In large saucepan, bring water and salt to boil over high heat;
  reduce heat to low. Gradually shisk in cornmeal; cook, stirring
  often, for 20-25 minutes or until thickened.