Polenta & Tomato Sauce
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| 6 | each |
tomatoes
seeded, finely chopped and drained |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | tablespoons |
parsley leaves
|
|
| 1 | x |
polenta
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| 6 | each |
tomatoes
seeded, finely chopped and drained |
|
| 1 | x |
salt and black pepper
|
*
|
| 23 | ml |
parsley leaves
|
|
| 1 | x |
polenta
|
*
|
| 1 | x |
olive oil
|
*
|
Directions
Warm the olive oil in a medium sized skillet over low heat and sauté the garlic gently, just until it begins to take on colour.
Add the tomatoes, salt and pepper and cook uncovered for 10 minutes, or until the tomatoes lose their juices.
Stir in the parsley. Preheat the broiler.
Cut the cooked polenta into 2 inch squares and brush them with a light wash of oil.
Broil until they are firm and lightly crisp with a bit of a crust on the first side.
Turn the squares over and spread with the tomato mixture.
Broil for 5 to 7 minutes and serve immediately.
