| 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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