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Recipe Name: Polenta Grits With Cilantro And Tomato Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Main dish Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Onion, chopped
1 Garlic clove, minced
1 Teaspoon(s) Olive oil
2 Cup(s) Water
2/3 Cup(s) Yellow corn grits
1 Fresh tomato, seeded
and coarsely chopped
1/4 Cup(s) Fresh cilantro, chopped
1 Green onion
1 Pinch(s) Chili powder
1 Pinch(s) Ground cumin
1/4 Teaspoon(s) Salt
Freshly ground black pepper
Coat a nonstick saucepan with olive oil. Add onion and garlic and
sauteover medium heat until soft. Add water and bring to a boil. Stir
ingrits, cover and cook 5 minutes or until water is absorbed. Stir
welland 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
lightlygreased baking sheet. Bake 5 minutes, then turn and bake 5
minutes moreuntil the edges are crisp. Top with Cilantro & Tomato
Sauce.To make Cilantro & Tomato Sauce: Combine tomatoes with water in a
smallsaucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree
tomatoesin a food processor or blender. Return pureeded tomatoes to
saucepan.Stir in cilantro, green onion, garlic, chili powder, cumin,
salt andpepper. Cook over low heat 5 minutes or until
thickened.Calories per serving: 110 Grams of fat: 1.4 % Fat calories:
12Cholesterol: 0 mg Grams of fiber: 2.4 Source: Delicious! May 1994 *
Typed for you by Karen MintziasFile

Nutrition (calculated from recipe ingredients)
Calories: 54
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 281.1mg
Potassium: 138.9mg
Carbohydrates: 9.7g
Fiber: 1.3g
Sugar: 1.7g
Protein: 1.3g

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