Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Water
1 c Cornmeal
1 ts Vegetable oil
1 pn Salt
2/3 c Mozzarells, shredded
-part skim
1 tb Parmesan, freshly grated

------------------------TOMATO SAUCE-----------------------------
1/2 Spanish onion
2 Garlic cloves
1 Carrot
1 1/2 ts Olive oil
28 oz Canned tomatoes
2 ts Dried basil
1 ts Dried oregano
1/4 ts Salt
1/4 ts Pepper
1 pn Granulated sugar

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.

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