Polenta With Artichoke-caper Sauce

The Gospel contemplates every descendant of Adam as a fallen, polluted, hell-deserving and helpless sinner. The grace which the Gospel publishes is his only hope. All stand before God convicted as transgressors of His holy law, as guilty and condemned criminals, who are not merely awaiting sentence, but the execution of sentence already passed upon them (John 3:18; Rom. 3:19). To complain against the partiality of grace is suicidal. If the sinner insists upon bare justice, then the Lake of Fire must be his eternal portion. His only hope lies in bowing to the sentence which Divine justice has passed upon him, owning the absolute righteousness of it, casting himself on the mercy of God, and stretching forth empty hands to avail himself of the grace of God now made known to him in the Gospel.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		Polenta mix or make your
		own most cookbooks have
		recipes
1		Onion, chopped *
1		Cloves garlic, crushed up
		to 2
1		Red bell pepper, chopped
1		Green bell pepper, chopped
6		Artichoke hearts, cut in
		half **
1	lb	Passata ***
1	T	Capers
1	t	Fresh thyme
1	t	Fresh oregano
		Salt and pepper to taste
6	oz	Fat free mozzarella
		shredded or sliced
		Fat free parmesean
		minutes.

INSTRUCTIONS

(or 1 bunch green onions, chopped)  ** (they come frozen here, or you
can get them canned in water)  *** (I used fresh roma tomatoes, pureed
them skins and all in the  cuisinart and then boiled them down. I
didn't strain it because there  are so few seeds in the tomatoes and I
like the extra fiber)  Make polenta (omit any fat they call for, it's
not necessary) and  pour into an 8x8 pan that has been sprayed with
PAM. Set aside to  cool down. "Saute" onion and garlic in a little
water until soft. Add  bell peppers, and artichoke hearts, and then
pour over passata. Stir  to blend. Add capers, oregano and salt and
pepper. Cover and simmer  for 30 minutes. Turn the cooled polenta out
onto a cutting board, and  cut into bite-sized cubes. Put some of the
cooked sauce on the bottom  of a shallow baking dish. Place polenta
cubes in a layer over the  sauce, and then top with the mozzarella. Put
the remaining sauce on  top of the mozzarella layer and then sprinkle
with some parmesean.  Bake at 375 for  Posted to fatfree digest by
RWard2121@aol.com on Sep 18, 1999,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4913 Calories From Fat: 2530 Total Fat: 281.1g Cholesterol: 978.9mg Sodium: 5966.8mg Potassium: 4669.7mg Carbohydrates: 337g Fiber: 32g Sugar: 16.8g Protein: 257.3g