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Add a photoServings: 4
Ingredients
- 1/2 c. Onion, minced
- 1 x Garlic clove, chopped
- 1 tsp Extra virgin olive oil
- 2 c. Water
- 2/3 c. Yellow corn grits
- 1 med Fresh tomato, seeded and coarsely minced
- 1/3 c. Water
- 1/4 c. Fresh cilantro, minced
- 1 x Green onion
- 1 x Garlic clove, chopped
- 1 pch Chili pwdr
- 1 pch Grnd cumin
- 1/4 tsp Salt
- Â Â Freshly grnd black pepper
Directions
- Coat a nonstick saucepan with extra virgin olive oil. Add in onion and garlic and saute/fry over medium heat till soft. Add in water and bring to a boil.
- Stir in grits, cover and cook 5 min or possibly till water is absorbed.
- Stir well and spoon into a pie plate. Let grits cold till hard sufficient to slice.
- Prehea oven to 325 F. Cut polenta into triangles and place on a lightly greased baking sheet. Bake 5 min, then turn and bake 5 min more till the edges are crisp. Top with Cilantro & Tomato Sauce.
- To make Cilantro & Tomato Sauce: Combine tomatoes with water in a small saucepan. Cook till tomatoes are soft, 5 to 8 min. Puree tomatoes in a food processor or possibly blender. Return pureeded tomatoes to saucepan. Stir in cilantro, green onion, garlic, chili pwdr, cumin, salt and pepper. Cook over low heat 5 min or possibly till thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 175mg | 5% |
| Total Carbs 34.73g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.73g | 1% |
| Protein 3.98g | 6% |
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