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Name: Live-Well- Saucy Polenta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Dried Oregano; 1 tb Parmesan, freshly grated; 1 1/2 ts olive oil; 1 Carrot; 2 Garlic; 1 pn Salt; 1/2 Spanish onion; 28 oz Canned tomatoes; 1 ts Vegetable oil; 3 1/2 c Water; 1 c Cornmeal; 1 pn Granulated sugar; 2/3 c Mozzarells, shredded; 1/4 ts Salt; 1/4 ts Pepper; 2 ts Dried basil

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INGREDIENTS

1 ts Dried Oregano
1 tb Parmesan, freshly grated
1 1/2 ts olive oil
1 Carrot
2 Garlic
1 pn Salt
1/2 Spanish onion
28 oz Canned tomatoes
1 ts Vegetable oil
3 1/2 c Water
1 c Cornmeal
1 pn Granulated sugar
2/3 c Mozzarells, shredded
Tomato sauce
1/4 ts Salt
1/4 ts Pepper
2 ts Dried basil

Servings

INSTRUCTIONS

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

NOTES

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Live-Well- Saucy Polenta

1 ts Dried Oregano
1 tb Parmesan, freshly grated
1 1/2 ts olive oil
1 Carrot
2 Garlic
1 pn Salt
1/2 Spanish onion
28 oz Canned tomatoes
1 ts Vegetable oil
3 1/2 c Water
1 c Cornmeal
1 pn Granulated sugar
2/3 c Mozzarells, shredded
 Tomato sauce
1/4 ts Salt
1/4 ts Pepper
2 ts Dried basil

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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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 6 Servings

Calories: 89
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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