Polenta Grits with Cilantro & Tomato Sauce
Submitted by sunshinemama
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis recipe takes humble grits and gives them the polenta treatment. Cook them with sauteed onion and garlic, spread into a pie plate, chill until firm, then cut into triangles and bake until the edges go crispy. Top with a quick, fresh tomato sauce punched up with cilantro, cumin, and chili powder. It’s a vegetarian main that feels substantial without being heavy.
The crispy-edged triangles are the star here. Baking them on a greased sheet, flipping halfway through, gives you that contrast of crunchy outside and creamy, soft center. It’s the same idea as fried polenta but without all the oil.
The cilantro tomato sauce is dead simple. Fresh tomatoes get softened in water, pureed, then simmered with cilantro, green onion, garlic, and spices until thick. It comes together in about 15 minutes and tastes miles brighter than anything from a jar. The cumin and chili powder keep it firmly in Southwestern territory.
Let the grits cool fully in the pie plate before slicing. If they’re still warm, the triangles will crumble instead of holding their shape on the baking sheet.
Pro Tips
- Stir the grits well before spreading into the pie plate. Any lumps will be locked in once they set
- For cleaner triangle cuts, refrigerate the grits for at least 30 minutes or until completely firm
- A sharp knife or bench scraper works better than a spatula for lifting the triangles onto the baking sheet
- The sauce thickens as it sits. If reheating, add a splash of water to loosen it back up
Variations
- Top the baked triangles with crumbled queso fresco or goat cheese for a creamy finish
- Add a diced jalapeno to the tomato sauce for more heat
- Stir a tablespoon of butter or Parmesan into the grits before spreading for a richer base
Ingredients
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.
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