- Home
- Breakfasts
- How To make Polenta Grits with Cilantro & Tomato Sauce
How To make Polenta Grits with Cilantro & Tomato Sauce
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.
How To make Polenta Grits with Cilantro & Tomato Sauce's Videos
Cooking With Jae - Aleppo Parmesan Polenta Cakes
Today Chef Jae prepares delicious Aleppo parmesan polenta cakes with a charred corn tomato salsa. Yummy! In addition to deep rich flavor profiles, it’s a beautiful dish visually. Jae showcases the versatility of polenta. The dish can be the perfect side, appetizer or main course. ???????? #CookingWithJae #WHROPublicMedia
Egg Recipes: Baked Eggs Recipe: Tuscan Style Baked Eggs: Baked Eggs Recipe Is Just Delicious
This is an easy to make egg dish that can be served as breakfast, lunch, brunch or dinner. It works anytime of the day or night. There are many variations to this dish and this is my variation. I hope you enjoy it!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
SPECIAL PLATES:
DMT D8EE:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
Ingredients:
1 tbsp olive oil
2 red onions or 4 shallots chopped
2-3 slices of bacon or some bacon ends and pieces cut up small cooked til browned well set aside.
1/2 tsp. to 1 Tsp. red pepper flakes.
4 garlic cloves finely minced.
1/2 to 1 tsp. finely crushed dried thyme
1/2 tsp. finely chopped dried rosemary
1/2 tsp. crushed oregano bulb.
1 tsp. smoked paprika.
2 400g cans cherry tomatoes
1 tsp. sugar
4 to 6 eggs
1 to 2 tsp. red balsamic or white balsamic vinegar.
2 handfuls of fresh spinach leaves
shredded mozzarella cheese sprinkled on top before cooking
some gorgonzola sprinkled on top before cooking.
or
some parmigiano reggiano cheese sprinked on top before cooking
2 tbsp. whole cream drizzled on top prior to cooking(optional)
Rough chopped basil or cilantro leaves as garnish.
A handful of crumbled gorgonzola/goat cheese or any Italian cheese will do.
Salt and pepper to taste.
Directions:
Preheat oven 400 to 425 degrees.
In a large skillet cook bacon ends and pieces until they are browned and chewy not crisy unless you like that way.
Remove the bacon from pan set aside on plate with paper towel to soak up extra grease.
Remove excess bacon fat from skillet and leave a couple of teaspoons to a tablespoon for flavor.
In the same skillet heat olive oil and sauté onions and garlic until soft add salt and pepper for flavor layer.
Add crushed tomatoes, balsamic vinegar and season with salt and pepper according to your preferences.
Cook for 1 to 2 minutes and add your rosemary, thyme, and crushed oregano.
Now add your smoked paprika and mix in well.
Add your sugar(optional) and mix in well.
Now add back your bacon and stir in well.
Cook the sauce until it thickens a bit then add spinach and cook until spinach is wilted about 1 to 2 minutes.
Taste and season with more salt and pepper if necessary.
Pour spicy tomato sauce into an small oven safe baking dish, you can also use individual oven safe ramekins.
Add some crushed red chili flakes for a little spice if desired and mix in well.
With a spoon, make a small well in the middle of the baking dish and crack eggs into the well. Note: Crack eggs into a small bowl or ramekin before pouring into baking dish this way you can make sure they are not cracked.
Sprinkle with cheese of your choice liberally.
Now drizzle your eggs with 2 Tbsp. whole cream in wide pattern.
Add a little more cheese.
Pop it in the oven for around 10-12 minutes.
The time will vary depending on your oven.
You want to watch your eggs while they bake - the second the egg whites are cooked the eggs are ready.
You want your egg yolks to be firm or you end up with tomato sauce and eggs. Unless you prefer them fully cooked.
While you wait for your eggs to bake, slice up bread and lightly toast.
or
Start cooking some instant polenta 1/2 cup polenta to 2 cups water.
Bring polenta to boil turn to low add salt and pepper to taste
Garnish eggs with chopped Italian parsely and/or basil leaves.
You can also throw on some more cheese if you fancy. Serve with several slices of toast.
or
Quickly spoon some polenta into a bowl or on a plate and swirl and spoon one or two eggs on top and serve.
Award-Winner Grits with Creole Shrimp
Let’s Create! I went with the original version of the grits as that is the most common one to share my technique after living in the South for over 25 years. The shrimp had a creole inspire touch with a little kick.
I make mention of the polenta which is a corn meal cooked almost grit style that I used for my osso buco.
For how to cook polenta see
For how to cook osso buco with polenta see
Enjoy!
Instant Pot Polenta|Oil-Free|Starch Solution ????????????
Polenta is a nice change from my regular breakfast and lunch foods. My Dad used to add things like onion and finely minced parsley and a bit of garlic to the polenta and then pour it into a pie plate and let it set for a few hours in the fridge. Later he would slice it and fry it in butter and olive oil. Delicious!! I would like to experiment with some oil-free methods and see if I could bake it on parchment or if I had an air fryer and try that to get that golden crust on the outside.Yum!
Polenta
*makes 4 large servings
Ingredients
1 cup Corn Meal
4 cups water
1/2 large onion chopped
1 red bell pepper chopped
1 zucchini chopped
6 to 8 whole mushrooms cut into quarters
2 cloves of garlic minced
1 medium or 2 small tomatoes grated (you can use 1 TBSP of tomato paste and add more water)
1/2 tsp ground cumin
1/2 tsp smoked paprika
Instructions
Add cornmeal and water to Instant pot. Use the porridge button or high pressure cook for 20 minutes. Allow to release naturally. (do not release pressure manually as hot contents will spray all over your kitchen)
Once the pin has dropped on the Instant Pot use a whisk or spoon and stir until creamy - this will take a few minutes of effort.
????The Music I use in All my videos: - 30-day free trial!
Mediterranean Polenta Stack Recipe - Vegan & Gluten Free!
This vegan polenta recipe will leave your mouth watering! These Mediterranean stacks are so easy to make, look stunning and taste AMAZING!!!!
This recipe is gluten free and great for anyone wanting to eat a whole food plant based diet.
Polenta dishes such as this are so satisfying and great for lunch, dinner, snacks... or any time at all really!
Give it a go and let me know what you think :-)
Ingredients:
1/2 cup polenta meal
1 1/2 cup water (or vegetable broth)
3 tbs nutritional yeast (optional but makes it taste cheesy and adds some B12 to the dish)
1 tsp garlic powder
1 tsp onion powder
1 tsp celtic sea salt
1/4 tsp white pepper
2 tbs hummus
----------------------------------------------------------------------------
Toppings:
Avocado Mix:
1 avocado
1/2 tsp celtic sea salt
juice and pulp of one small lime
2 tsp chopped garlic
2 sliced roasted red peppers (no oil marinated in a vinegar mix - store bought is fine)
1/2 cup diced tomatoes (I used Roma)
1/2 purple onion diced
Cilantro (or any other fresh herbs)
Balsamic Vinegar
Enjoy xx
CHECK OUT MY COOKBOOKS AT:
FOLLOW ME ON:
YOUTUBE SUBSCRIBE HERE:
BLOG:
FACEBOOK:
PINTEREST:
INSTAGRAM: @cookingwithplants
I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.