---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Polenta Grits With Cilantro & Tomato Sauce
 Categories: Breakfast, Brunch, Vegetarian, Vegan
      Yield: 4 Servings
 
    1/2 c  Onion; chopped
      1 cl Garlic; minced
      1 ts Olive oil
      2 c  Water
    2/3 c  Yellow corn grits
      1 md Fresh tomato;
           - seeded, coarsely chopped
    1/3 c  Water
    1/4 c  Fresh cilantro; chopped
      1    Green onion
      1 cl Garlic; minced
      1 pn Chili powder
      1 pn Ground cumin
    1/4 ts Salt
           Black pepper;
           - freshly ground
 
  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.
  
  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 pureed tomatoes to saucepan. Stir in
  cilantro, green onion, garlic, chili powder, cumin, salt, and
  pepper. Cook over low heat 5 minutes or until thickened.
  
  Recipe FROM: Delicious!, May 1994

  Typed by: Karen Mintzias
 
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