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 2 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 1 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 15,
CHO: Omg; CAR: 23g; PRO: 3g; SOD: 28mg; FAT: Og;
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