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Full Online Book HomeLearning KitchenDiabetic - Vegetarian - Corn And Tomato Polenta
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Diabetic - Vegetarian -  Corn And Tomato Polenta Post by :jempub Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3274

Click below to download : Diabetic - Vegetarian - Corn And Tomato Polenta (Format : PDF)

Diabetic - Vegetarian - Corn And Tomato Polenta

4 cups water
1/4 teaspoon salt
1 cup yellow cornmeal or polenta
1/2 cup tomato sauce
1 teaspoon dried leaf oregano
3/4 cup whole-kernel corn, drained
1/4 teaspoon crushed hot pepper flakes
1/4 teaspoon ground black pepper

In a large saucepan, bring the water and salt to a boil. Slowly pour the cornmeal into the saucepan, so that the water does not stop boiling. When the water is absorbed, reduce the heat and simmer for 20 to 25 minutes.

Meanwhile, in a separate saucepan, heat the tomato sauce, oregano, corn, hot pepper flakes, and black pepper.

Layer half the cornmeal in an 8x8-inch pan or 1 1/2-quart casserole dish and top with half the sauce. Top with remaining cornmeal and sauce. Let stand for a few minutes. Cut in squares and serve immediately.

Yields 6 servings of 4 ounces each.

Per serving: WW Points: 2
105 Calories, 0g Fat, 0.1g Fiber, 0mg Chol, 283mg Sodium, 24g Carbs
Diabetic Exchange: 1 1/2 bread/starch
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Source: "1,001 Delicious Recipes for People with Diabetes" Available at: http://tgcmagazine.com/bin/track/click.cgi?id=24 Butter-flavored vegetable cooking spray 1 cup chopped onion 1 teaspoon minced garlic 1 pound sweet potatoes, peeled, cut into 1-inch pieces 1 cup orange juice 1/4 cup lime juice Salt and pepper, to taste Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes. Add sweet potatoes and juices to skillet; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Cook, uncovered, until sauce is thickened, 8 to 10 minutes. Season to taste