3 1/2 cup water
1 cup cornmeal
1 tsp vegetable oil
1 pinch salt
2/3 cup mozzarells, shredded part skim
1 tbsp parmesan, freshly grated
TOMATO SAUCE
1/2 spanish onion
2 garlic cloves
1 carrot
1 1/2 tsp olive oil
28 oz canned tomatoes
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 pinch granulated sugar
A Recipe for
Live-Well: Saucy Polenta
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Food Tip |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
This Recipe for Live-Well: Saucy Polenta is one of thousands in the Recipes-to-go Bread Cookbook.
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Live-Well: Saucy Polenta from the recipe cookbook of Recipes-to-go (Bread)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
In Mexico we have a word for sushi: bait. |
| José Simons |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
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
Serves: 6
Live-Well: Saucy Polenta Recipe brought to you by Recipes To-Go