Roasted garlic clam sauce over polenta
4 medium clove(s), not peeled
Fat free chicken broth
5 Tbsp, divided
1 small, chopped
Canned crushed tomatoes
Canned tomato paste
13 oz, diced, drained
1 Tbsp, fresh, minced
2 cup(s), warmed (also known as polenta)
- 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.
- 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.
- 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.