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Title: Polenta Grits with Cilantro & Tomato Sauce
Categories: Entree Breakfast Brunch Vegetarian Vegan
Yield: 4 Servings
| 1/2 | c | Onion, chopped |
| 1 | Garlic clove; minced | |
| 1 | ts | Olive oil |
| 2 | c | Water |
| 2/3 | c | Yellow corn grits |
| 1 | md | Fresh tomato; seeded - and coarsely chopped |
| 1/3 | c | Water |
| 1/4 | c | Fresh cilantro, chopped |
| 1 | Green onion | |
| 1 | Garlic clove; minced | |
| 1 | pn | Chili powder |
| 1 | pn | Ground cumin |
| 1/4 | ts | Salt |
| Freshly ground black pepper |
Coat a nonstick saucepan with olive oil. Add onion and garlic and saute over medium heat until soft. Add water and bring to a boil. Stir in grits, cover and cook 5 minutes or until water is absorbed. Stir well and spoon into a pie plate. Let grits cool until firm enough to slice.
Prehea oven to 325 F. Cut polenta into triangles and place on a lightly greased baking sheet. Bake 5 minutes, then turn and bake 5 minutes more until the edges are crisp. Top with Cilantro & Tomato Sauce.
To make Cilantro & Tomato Sauce: Combine tomatoes with water in a small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree tomatoes in a food processor or blender. Return pureeded tomatoes to saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin, salt and pepper. Cook over low heat 5 minutes or until thickened.
Calories per serving: 110 Grams of fat: 1.4 % Fat calories: 12 Cholesterol: 0 mg Grams of fiber: 2.4
* Source: Delicious! May 1994 * Typed for you by Karen Mintzias
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