Title: Polenta grits with cilantro & tomato sauce
 Categories: Main dish, Breakfast, Vegetarian
      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 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.