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- 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
stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes,
stirring often until mixture is stiff. Meanwhile, in a small
with half the sauce. Layer remaining cornmeal and sauce and let rest
to 5 to 10 minutes. Cut in squares and serve.
Food Exchange per serving Edit
- 1 1/2 STARCH/BREAD EXCHANGE calories: 105,
CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;