Tequila and chili powder spice up the tomato relish. Serve this recipe as a side dish or low-calorie meatless main dish.

Source: Better Homes and Gardens


Recipe Summary

30 mins
10 mins
3 hrs
30 mins
10 mins
4 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Line a 9-inch round baking pan with foil, extending foil over edges. Grease foil; set aside. In a medium saucepan bring the 1-2/3 cups water, butter, 1 tablespoon brown sugar, and 1/2 teaspoon salt to boiling.

  • Meanwhile, in small bowl stir together cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add moistened cornmeal mixture to boiling water, stirring constantly. Cook and stir just until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Evenly spread the cornmeal mixture in prepared pan. Cool; refrigerate, covered, for 3 to 24 hours.

  • For the Tomato Relish: In a large bowl combine the red tomatoes, green tomatoes, 1 tablespoon olive oil, tequila, 1 to 3 teaspoons brown sugar, and chili powder. Cover and refrigerate until serving time. Let stand at room temperature 30 minutes before serving.

  • Using foil lift cornmeal mixture from pan and gently cut into 8 wedges. Generously brush wedges with additional olive oil and grill directly over medium-hot coals for 10 to 15 minutes or until golden, turning as needed to brown evenly. (To prepare indoors, in a 12-inch skillet heat wedges in 1 tablespoon hot olive oil over medium heat for 10 to 15 minutes or until golden, turning occasionally.)

  • To serve, layer 2 grilled polenta wedges with tomato mixture on each plate. Spoon any of the Tomato Relish mixture over all. Makes 4 side-dish servings.


To use purchased polenta, omit water, butter, the 1 tablespoon of brown sugar, salt, and cornmeal. Slice a 16-ounce tube refrigerated cooked polenta into 1/2-inch slices. Grill or cook in skillet as directed in Step 4, above.


To make this dish without using the stove at all, use purchased polenta.

Nutrition Facts

234 calories; fat 11g; cholesterol 8mg; saturated fat 3g; carbohydrates 30g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 9g; protein 4g; vitamin a 1214.8IU; vitamin c 22.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 28.2mcg; sodium 627mg; potassium 343mg; calcium 30.3mg; iron 1.1mg.