---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Polenta Grits with Cilantro & Tomato Sauce
 Categories: Main dish, Breakfast, Brunch, Vegetarian, Vegan
      Yield: 4 servings
 
    1/2 c  Onion, chopped
      1    Garlic clove; minced
      1 ts Olive oil
      2 c  Water
    2/3 c  Yellow corn grits
      1 md Fresh tomato; seeded
           -- and coarsely chopped
    1/3 c  Water
    1/4 c  Fresh cilantro, chopped
      1    Green onion
      1    Garlic clove; minced
      1 pn Chili powder
      1 pn Ground cumin
    1/4 ts Salt
           Freshly ground black pepper
 
  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
 
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