Appetizers

Fried Polenta with Tomato Sauce

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photo by:kraft

time

prep:

20 min

total:

1 hr 46 min

servings

total:

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

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What You Need

3-1/2

cups water

tsp. salt

1-1/3

cups corn grits, uncooked

cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese

Tbsp. KRAFT Grated Parmesan Cheese

Tbsp. olive oil

1/4

cup chopped onions

clove garlic, minced

can (14.5 oz.) diced tomatoes, undrained

1/2

tsp. dried oregano leaves

1/4

cup butter, divided

Make It

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.

Kraft Kitchens Tips

Make Ahead

Prepare polenta and sauce as directed. Refrigerate up to 24 hours. Reheat the sauce just before serving. Meanwhile, slice and cook polenta as directed.

Variation

Substitute your favorite KRAFT Shredded Cheese for the mozzarella and/or KRAFT Grated Romano Cheese for the Parmesan.

Substitute

Substitute coarse corn meal or dry polenta for the corn grits.