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

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