Recipe - Sizzled Polenta With Tomato-Caper Sauce

1 Recipe for Polenta
1 cn Plum tomatoes,drained
1 cup Garlic, mashed
2 tablespoon Capers
1 teaspoon Basil,dried
One half teaspoon Thyme,dried
2 teaspoon Olive oil for brushing,
about

Scoop the polenta into a 9" pie dish and use a frosting spatula to level
out the top so it's smooth. Let the polenta sit, uncovered at room
temperature, until firm, at least 4 hours. Overnight is fine. To make the
sauce, combine the tomatoes, garlic, capers, basil and thyme in a processor
or blender and blend until smooth. Then scoop into a nonstick saute pan and
simmer until fragrant and slightly thickened, about 3 to 4 minutes. Broil
the polenta until hot a slightly browned. Then fill with sauce and bring
the whole thing to a sizzle under the broiler.
Per serving: 9 Calories; less than one gram Fat (11% calories from fat); 0g
Protein; 2g Carbohydrate; 0mg Cholesterol; 42mg Sodium

Recipe By: Terry Pogue/tpogue@idsonline.com

Posted to FOODWINE Digest 31 October 96

Date: Thu, 31 Oct 1996 11:44:36 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM