| 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>
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”