INGREDIENTS

INSTRUCTIONS

TOMATO SAUCE
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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