| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables | 6 | Servings |
INGREDIENTS
| 3 1/2 | c | Water |
| 1 | c | Cornmeal |
| 1 | t | Vegetable oil |
| 1 | pn | Salt |
| 2/3 | c | Mozzarells, shredded |
| part skim | ||
| 1 | T | Parmesan, freshly grated |
| 1/2 | Spanish onion | |
| 2 | Garlic cloves | |
| 1 | Carrot | |
| 1 1/2 | t | Olive oil |
| 28 | oz | Canned tomatoes |
| 2 | t | Dried basil |
| 1 | t | Dried oregano |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | pn | Granulated sugar |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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