Polenta grits with cilantro and tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, chopped |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Olive oil |
| 2 | cups | Water |
| ⅔ | cup | Yellow corn grits |
| 1 | medium | Fresh tomato; seeded and coarsely chopped |
| ⅓ | cup | Water |
| ¼ | cup | Fresh cilantro, chopped |
| 1 | Green onion | |
| 1 | Garlic clove; minced | |
| 1 | pinch | Chili powder |
| 1 | pinch | Ground cumin |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
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: 1⅖
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2⅖
* Source: Delicious! May 1994
* Typed for you by Karen Mintzias File