| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polenta | 4 | Servings | ||
INGREDIENTS
| 1 | Recipe for Polenta | |
| 1 | cn | Plum tomatoes,drained |
| 1 | c | Garlic, mashed |
| 2 | tb | Capers |
| 1 | ts | Basil,dried |
| 1/2 | ts | Thyme,dried |
| 2 | ts | Olive oil for brushing, about |
INSTRUCTIONS
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@idsonline.com Posted to FOODWINE Digest 31 October 96 Date: Thu, 31 Oct 1996 11:44:36 +0100 From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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