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Sizzled Polenta with Tomato-Caper Sauce

Ingredients: 1 Cup(s) Polenta 1 Can(s) Plum tomatoes,drained 1 Cup(s) Garlic, mashed 2 Tablespoon(s) Capers 1 Teaspoon(s) Basil,dried 1/2 Teaspoon(s) Thyme,dried 2 Teaspoon(s) Olive oil for brushing Directions: 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
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