Corn and Tomato Polenta

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
1/4 tsp. hot pepper flakes, crushed

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. Stir to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. In a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and pepper. When cornmeal is stiff, put half into a serving dish and top with half the sauce. Repeat with rest of cornmeal and sauce. Let rest for 5-10 minutes. Cut in squares and serve.