This dish transforms humble corn grits into golden, crispy polenta cakes, paired with a bright and spicy fresh tomato salsa. The polenta is cooked until firm, sliced into triangles, and baked to achieve a delightful crunch on the outside while remaining tender within. The accompanying sauce bursts with fresh flavors from ripe tomatoes, fragrant cilantro, green onions, and a hint of warmth from chili powder and cumin. It’s a perfect vegan brunch or light dinner that balances texture and flavor beautifully. Ideal for weekend breakfasts or as a sophisticated side dish, this recipe brings a rustic yet refined touch to your table using simple, wholesome ingredients.
Polenta Grits With Cilantro & Tomato Sauce
Description
This dish transforms humble corn grits into golden, crispy polenta cakes, paired with a bright and spicy fresh tomato salsa. The polenta is cooked until firm, sliced into triangles, and baked to achieve a delightful crunch on the outside while remaining tender within. The accompanying sauce bursts with fresh flavors from ripe tomatoes, fragrant cilantro, green onions, and a hint of warmth from chili powder and cumin. It's a perfect vegan brunch or light dinner that balances texture and flavor beautifully. Ideal for weekend breakfasts or as a sophisticated side dish, this recipe brings a rustic yet refined touch to your table using simple, wholesome ingredients.Ingredients
Directions
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Coat a nonstick saucepan with olive oil.
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Add the chopped onion and minced garlic to the pan and saut over medium heat until soft and translucent.
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Add 2 cups of water to the pan and bring to a boil.
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Stir in the yellow corn grits, cover the pan, and cook for 5 minutes or until the water is absorbed and grits are thickened.
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Stir the grits well and spoon the mixture into a pie plate or similar flat dish, smoothing the top.
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Let the grits cool completely until firm enough to slice, which may take 30-60 minutes.
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Preheat the oven to 325F (165C).
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Cut the cooled polenta disk into triangles and place them on a lightly greased baking sheet.
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Bake for 5 minutes, then flip the pieces and bake for another 5 minutes until the edges are crisp and golden.
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While the polenta bakes, combine the seeded tomato and 1/3 cup water in a small saucepan.
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Cook the tomato mixture over medium heat until the tomatoes are soft, about 5 to 8 minutes.
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Transfer the cooked tomatoes to a food processor or blender and puree until smooth.
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Return the pureed tomatoes to the saucepan.
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Stir in the chopped cilantro, green onion, minced garlic, chili powder, cumin, salt, and pepper.
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Cook the sauce over low heat for 5 minutes, stirring occasionally, until slightly thickened.
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Top the baked polenta triangles with the warm cilantro and tomato sauce and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 62.0kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 8.4mg1%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 1.8g8%
- Sugars 3.2g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
