Polenta Grits with Cilantro and Tomato Sauce

[Guest guest]

Polenta Grits with Cilantro and Tomato Sauce

 

1/2 cup onion, chopped

1 clove garlic, minced

1 tsp. olive oil

2 cups water

2/3 cup yellow corn grits

1 medium tomato, fresh (seeded and chopped)

1/3 cup water

1/4 cup fresh cilantro, chopped

1 green onion

1 garlic clove, minced

1 pinch chili powder

1 pinch ground cumin

1/4 tsp. salt

 

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.

 

Preheat 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, and salt. Cook over low

heat 5 minutes or until thickened.

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetnerRecipes