1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

Yield:

Calories:

Fat:

Fiber: