Creamy Polenta with Spicy Tomato Chickpea SauceBrunch N'Cupcakes Serves 4
Creamy Polenta: 1 -18 oz package Polenta - Cut into chunks1 Cup + 1/3 Cup Chicken Broth1 Teaspoon Garlic Powder
Salt and Pepper to Taste
2 Teaspoons Chopped Fresh Cilantro 1/3 Cup Cheddar Cheese 2 Tablespoons Milk
Spicy Tomato Chickpea Sauce - Adapted From Cooking Light 1 Tablespoon Olive Oil
1/2 Cup Chopped Onion
1/2 Cup Green Pepper Chopped
1 - 15 Oz. Can Diced Tomatoes - Undrained 1 Cup Canned Chickpeas 1 Tbs Honey 2 Tablespoons Balsamic Vinegar 1 Teaspoon Chili Powder 1 Teaspoon Cumin 1/4 Teaspoon Salt 1 Teaspoon Pepper 1/4 Cup Low Sodium Chicken Broth1 Large Handful Chopped Cilantro
Directions:1- Heat olive oil in a large skillet add onion and saute until translucent. Add in green pepper and saute for 4 minutes until tender. 2- Add in canned tomatoes through pepper and bring to boil. Once mixture is boil reduce to simmer and add in chicken broth. Simmer sauce until liquid has reduced by half - start polenta while sauce simmers.
For the polenta: 1- In a medium sauce pan bring 1 cup chicken broth to a low boil. Add polenta and garlic powder to chicken broth. Cook polenta on the stove until smooth, add remaining 1/3 chicken broth as needed to finish cooking polenta. 2- Stir cheese, milk and cilantro into polenta. Return back to tomato sauce and stir in cilantro. Now serve!
To Serve: 1- Divide polenta among 4 plates and top with tomato sauce.