Ingredients

1/2 C. onion, chopped
1 garlic clove; minced
1 tsp. olive oil
2 C. water
2/3 C. yellow corn grits
1 medium fresh tomato; seeded and coarsely chopped
1/3 C. water
1/4 C. fresh cilantro, chopped
1 green onion
1 garlic clove; minced
1 pinch chili powder
1 pinch ground cumin
1/4 tsp. salt
freshly ground black pepper

Cooking Instructions

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. Preheat oven to 325 degrees. 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. 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.
 
 
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