Yield: 4 servings
|1 teaspoon||Olive oil|
|20 eaches||Garlic buds; chopped slice 1st lengthwise|
|1 pinch||Dried red pepper flakes optional|
|1 each||Block tofu; cubed, optional|
These sauteed buds are a quick and irresistible topping for either Southern style cornmeal grits or Italian polenta. To make more of a one dish meal, add cubed tofu, canned clams or leftover chicken or fish. Other additions that go particularly well with the garlic tops include strips of roasted bell peppers and Parmesan cheese.
Heat oil in a large saute pan over medium heat. Add garlic buds and pepper flakes; saute 3 to 5 minutes over medium heat stirring constantly. Sprinkle with salt to taste. Add tofu and heat through about 2 minutes longer. Remove pan from heat; squeeze juice from lemon over garlic buds, toss, taste, adjust salt and serve over cornmeal grits.
Source: Oregonian FoodDay June 1995 Typos by Dorothy Flatman Submitted By DOROTHY FLATMAN On 06-28-95