Ingredients
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
1 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: Bread; Breads; Diabetic; Tomato
The History of Recipes
We can follow the history of written recipes way back into antiquity, certainly as far as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later, there were a couple of cookery books from the 14th Century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is popular today, but rather accounts of the types of meals enjoyed by the rich people of those days. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new herbs and spices was responsible for an explosion in manuscripts on food, many of which are now in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe competed to lay on the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books were highly popular due to more people being able to read, people having more leisure time and having more money. The arrival of television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Corn & Tomato Polenta recipe.
