Polenta Grits With Cilantro & Tomato Sauce

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.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 62.0

Dietary: Gluten-free, Vegan, Vegetarian

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

1/2 cup Onion, chopped
1 Garlic Clove; minced
1 teaspoon Olive oil
2 cup Water
2/3 cup Yellow corn grits
1 md Fresh tomato; seeded
1/3 cup Water (for sauce)
1/4 cup Fresh cilantro, chopped
1 Green onion (chopped)
1 Garlic clove; minced (for sauce)
1 pinch Chili powder
1 pinch Ground cumin
1/4 teaspoon Salt
to taste Freshly ground black pepper

Directions

1
Coat a nonstick saucepan with olive oil.
2
Add the chopped onion and minced garlic to the pan and saut over medium heat until soft and translucent.
3
Add 2 cups of water to the pan and bring to a boil.
4
Stir in the yellow corn grits, cover the pan, and cook for 5 minutes or until the water is absorbed and grits are thickened.
5
Stir the grits well and spoon the mixture into a pie plate or similar flat dish, smoothing the top.
6
Let the grits cool completely until firm enough to slice, which may take 30-60 minutes.
7
Preheat the oven to 325F (165C).
8
Cut the cooled polenta disk into triangles and place them on a lightly greased baking sheet.
9
Bake for 5 minutes, then flip the pieces and bake for another 5 minutes until the edges are crisp and golden.
10
While the polenta bakes, combine the seeded tomato and 1/3 cup water in a small saucepan.
11
Cook the tomato mixture over medium heat until the tomatoes are soft, about 5 to 8 minutes.
12
Transfer the cooked tomatoes to a food processor or blender and puree until smooth.
13
Return the pureed tomatoes to the saucepan.
14
Stir in the chopped cilantro, green onion, minced garlic, chili powder, cumin, salt, and pepper.
15
Cook the sauce over low heat for 5 minutes, stirring occasionally, until slightly thickened.
16
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.

Keywords: polenta, grits, cornmeal, tomato sauce, cilantro, vegan, vegetarian, breakfast, brunch, crispy, baked, chili powder, cumin, fresh salsa, gluten-free, american, comfort food, healthy

Read it online: https://www.chefs-mate.com/recipe/polenta-grits-with-cilantro-tomato-sauce/