Ingredients
1/2 cup onion, chopped
1 garlic clove, minced
1 tsp olive oil
2 cup water
2/3 cup yellow corn grits
1 medium fresh tomato, seeded - and coarsely cho
1/3 cup water
1/4 cup fresh cilantro, chopped
1 green onion
1 garlic clove, minced
1 pinch chili powder
1 pinch ground cumin
1/4 tsp salt
1 freshly ground black pepper
Directions
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 Sauce. 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.
Servings: 4 servings
Polenta Grits With Cilantro & Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sauce; Tomato; Vegetable
The History of Recipes
Recipes as a concept can be found far back into history, in fact as far back into history as the early Egyptians, and possibly even further than that. However, sadly, these ancient records were just very simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Closer to modern times, we have two interesting cookery books published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the indian curry that is popular today, but instead recipes for the types of meals prepared for the nobility of those days. During the next few hundred years, the rich families of Europe tried to lay on the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Polenta Grits With Cilantro & Tomato Sauce recipe.
