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@...>

Related recipes