Roasted Garlic Clam Sauce over Polenta

Total Time
1 hr 20 min
20 min
1 hr
Roasting gives garlic a buttery soft texture and tames its sharp taste. It's an excellent flavor addition to this dish and other Italian-inspired meals.


garlic clove(s)

4 medium clove(s), not peeled

fat free chicken broth

5 Tbsp, divided

uncooked onion(s)

1 small, chopped

canned crushed tomatoes

28 oz

canned tomato paste

1 Tbsp

table salt

½ tsp

black pepper

½ tsp

canned clams

13 oz, diced, drained


1 Tbsp, fresh, minced

cooked cornmeal

2 cup(s), warmed (also known as polenta)


  1. Preheat oven to 400ºF. Place garlic in a custard cup or any small ovenproof cup; add 3 tablespoons of broth and cover cup with aluminum foil. Place in oven and roast 30 minutes. (Or place garlic and 3 tablespoons of broth on 2 sheets of heavy aluminum foil; tightly seal and roast in oven.) Remove garlic from oven and set aside to cool.
  2. Place remaining 2 tablespoons of broth in a 12-inch skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.
  3. Squeeze garlic pulp from skins into skillet by squeezing the cooled cloves through your fingers. Add crushed tomatoes, tomato paste, salt and pepper; simmer, uncovered for 30 minutes. Stir clams into tomato mixture and heat through; add basil and serve sauce over polenta. Yields about a scant cup of sauce plus 1/2 cup of polenta per serving.

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