Polenta Grits with Cilantro & Tomato Sauce

Directions

Coat a nonstick saucepan with olive oil.

Add onion and garlic and sauté 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.

Preheat oven to 325℉ (160℃).

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 and Tomato Sauce.

To make Cilantro and Tomato Sauce: Combine tomatoes with water in a small saucepan.

Cook until tomatoes are soft, 5 to 8 minutes.

Purée tomatoes in a food processor or blender.

Return puréed tomatoes to saucepan.

Stir in cilantro, green onion, garlic, chili powder, cumin, salt and pepper.

Cook over low heat 5 minutes or until thickened.