FRIED POLENTA WITH TOMATO SAUCE

Fried Polenta with Tomato Sauce image

Run circles around other appetizers with Fried Polenta with Tomato Sauce. This fried polenta appetizer is cheesy, crispy, garlicky and easy to make!

Provided by My Food and Family

Categories Grains

Time 1h46m

Yield Makes 32 servings, 2 polenta triangles and about 2 tsp. sauce.

Number Of Ingredients 11

Ingredients

3-1/2 cups water
1 tsp. salt
1-1/3 cups corn grits, uncooked
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
1/4 cup chopped onions
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1/2 tsp. dried oregano leaves
1/4 cup butter, divided

Steps:

Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 1 g, Protein 2 g