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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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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