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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. Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.9mg||0 %|
|Sodium 719.6mg||25 %|
|Potassium 517.2mg||14 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.7g|
|Protein 3g||4 %|
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Calories per serving: 89
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