---------- Recipe via Meal-Master (tm) v8.01
       Title: Polenta Grits with Cilantro & Tomato Sauce
  Categories: Main dish, Breakfast, Brunch, Vegetarian, Vegan
       Yield: 4 servings
     1/2 c  Onion, chopped
       1    Garlic clove; minced
       1 ts Olive oil
       2 c  Water
     2/3 c  Yellow corn grits
       1 md Fresh tomato; seeded
            -- and coarsely chopped
     1/3 c  Water
     1/4 c  Fresh cilantro, chopped
       1    Green onion
       1    Garlic clove; minced
       1 pn Chili powder
       1 pn Ground cumin
     1/4 ts Salt
            Freshly ground black pepper
   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.
   Prehea oven to 325 F.  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 & Tomato
   To make Cilantro & 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 pureeded tomatoes to
   saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin,
   salt and pepper.  Cook over low heat 5 minutes or until thickened.
    Calories per serving: 110
    Grams of fat: 1.4
    % Fat calories: 12
    Cholesterol: 0 mg
    Grams of fiber: 2.4
   * Source: Delicious! May 1994
   * Typed for you by Karen Mintzias