Preparation:
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. |
