| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Breakfast, Brunch, Vegetarian, Vegan |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion, chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Olive oil |
| 2 |
c |
Water |
| 2/3 |
c |
Yellow corn grits |
| 1 |
md |
Fresh tomato; seeded and coarsely chopped |
| 1/3 |
c |
Water |
| 1/4 |
c |
Fresh cilantro, chopped |
| 1 |
|
Green onion |
| 1 |
|
Garlic clove; minced |
| 1 |
pn |
Chili powder |
| 1 |
pn |
Ground cumin |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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: 1.4
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2.4
* Source: Delicious! May 1994
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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