Sizzled polenta with tomato-caper sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe for Polenta | |
| 1 | can | Plum tomatoes,drained |
| 1 | cup | Garlic, mashed |
| 2 | tablespoons | Capers |
| 1 | teaspoon | Basil,dried |
| ½ | teaspoon | Thyme,dried |
| 2 | teaspoons | Olive oil for brushing, about |
Directions
Scoop the polenta into a 9" pie dish and use a frosting spatula to level out the top so it's smooth. Let the polenta sit, uncovered at room temperature, until firm, at least 4 hours. Overnight is fine. To make the sauce, combine the tomatoes, garlic, capers, basil and thyme in a processor or blender and blend until smooth. Then scoop into a nonstick saute pan and simmer until fragrant and slightly thickened, about 3 to 4 minutes. Broil the polenta until hot a slightly browned. Then fill with sauce and bring the whole thing to a sizzle under the broiler.
Per serving: 9 Calories; less than one gram Fat (11% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 42mg Sodium Recipe By: Terry Pogue/tpogue@...
Posted to FOODWINE Digest 31 October 96 Date: Thu, 31 Oct 1996 11:44:36 +0100 From: terry pogue <tpogue@...>