Roasted Garlic Clam Sauce over Polenta

Ingredients

• 1/3 cup fat free chicken brothNutrition
• 13 oz canned clamsNutrition
• 1 tsp black pepperNutrition
• 1 tbsp fresh basilNutrition
• 1 tsp saltNutrition
• 4 cloves garlic cloveNutrition
• 1 small onion, choppedNutrition
• 1 tbsp canned tomato pasteNutrition
• 2 cups cooked polentaNutrition
• 28 oz canned crushed tomatoesNutrition

Directions

1. 1Pre-heat oven to 400 °F (200 °C). Place garlic in a custard cup or any small ovenproof cup; add 3 tablespoons of broth and cover cup with aluminum foil.
2. 2Place in oven and roast 30 minutes. Tightly seal and roast in oven. Remove garlic from oven and set aside to cool.
3. 3Place remaining 2 tablespoons of broth in a 12" skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.
4. 4Squeeze garlic pulp from skins in to skillet by squeezing the cooled cloves through your fingers.
5. 5Add crushed tomatoes, paste, salt and pepper. Simmer, uncovered for 30 minutes.
6. 6Stir clams in to tomato mixture and heat through, add basil and serve sauce over polenta.

Nutrition per serving

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