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Grits "Polenta" with Artichoke and Caper




Source of Recipe


Cooking Light-9/01






List of Ingredients



• 4 cups boiling water
  
• 1 1/3 cups regular grits
  
• 1/2 teaspoon salt
  
• Cooking spray
  
• 1 can (15-ounce) no-salt-added tomato sauce
  
• 1 teaspoon olive oil
  
• 1 1/2 cups chopped onion
  
• 1 garlic clove, minced
  
• 3/4 cup chopped green bell pepper
  
• 3/4 cup chopped red bell pepper
  
• 1 tablespoon capers
  
• 1 can (14-ounce) artichoke hearts, drained and halved
  
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  
• 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  






Instructions



1. Combine the water, grits, and 1/2 teaspoon salt in a large bowl. Microwave at high 10 minutes or until thick, stirring 3 times. Pour into an 8-inch square pan coated with cooking spray. Press plastic wrap onto surface of grits, and chill for 1 hour or until firm. Cut into bite-size pieces; set aside.
   
   
2. While the grits cook and cool, bring tomato sauce to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until thick (about 15 minutes). Remove from heat.
   
   
3. Preheat oven to 375 degrees.
   
4. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute for 3 minutes. Add bell peppers, capers, and artichokes; saute for 3 minutes. Stir in tomato sauce, thyme, and oregano; cook 4 minutes. Sprinkle with 1/8 teaspoon salt and black pepper.
   
   
5. Spoon 1 cup of artichoke mixture in the bottom of a 13 x 9--inch baking dish coated with cooking spray. Arrange the grits pieces in a single layer over the artichoke mixture, and sprinkle with mozzarella cheese. Top with the remaining artichoke mixture; sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes. Yield: 6 servings.