1 qt Water
1/4 tsp Salt
1 cup Yellow cornmeal
1/2 cup Tomato Sauce
1 tsp Dried leaf oregano
1/2 cup Whole-kernel corn, * drained
1/2 tsp Hot pepper flakes, crushed
Pepper to taste
Directions
In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly
pour cornmeal into saucepan so that water does not stop boiling,
stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes,
stirring often until mixture is stiff. Meanwhile, in a small
saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and
pepper. When cornmeal is stiff, turn half into a serving dish and top
with half the sauce. Layer remaining cornmeal and sauce and let rest
to 5 to 10 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 105,
CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 6 nice folks
Corn & Tomato Polenta Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Vegetarian; Soups/Stews; Crockpot
The History of Recipes
Recipes as an idea can be observed way back into history, in fact as far back as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, there were some interesting books which appeared in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the upper classes of that time. Over the next few hundred years, the rich and powerful families of Europe strove to offer the most exotic meals, and as a result chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. When we get to the 1900s, cookery publications are greatly in demand mostly as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Corn & Tomato Polenta recipe.
