Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion, chopped 1/4 c Fresh cilantro, chopped
1 Garlic clove; minced 1 Green onion
1 ts Olive oil 1 Garlic clove; minced
2 c Water 1 pn Chili powder
2/3 c Yellow corn grits 1 pn Ground cumin
1 md Fresh tomato; seeded 1/4 ts Salt
-- and coarsely chopped Freshly ground black pepper
1/3 c Water

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 From:
Karen Mintzias #1:102/125 Date: 05-04-07
Submitted By FIL BERNABEI On 02-18-95

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