Best 12 Polenta With Tomato Sauce Polenta Con Salsa Di Pomodoro Recipes

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Polenta is a traditional Italian dish made from cornmeal. Its consistency is somewhere between a porridge and grits. Polenta con salsa di pomodoro is a classic Italian dish consisting of cornmeal cooked in water or broth and served with a rich, tangy tomato sauce. It is one of the most versatile dishes in Italian cuisine and can be served as an appetizer, main course, or side dish. This delicious and affordable dish can be prepared in a variety of ways and is sure to please everyone at the table.

Let's cook with our recipes!

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

POLENTA WITH POMODORO SAUCE



Polenta With Pomodoro Sauce image

Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.

Provided by Elaine Louie

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

6 tomatoes
6 garlic cloves
6 tablespoons olive oil
3 tablespoons coarsely chopped fresh basil leaves
Salt and pepper
4 ounces Parmesan
2 cups polenta, white or yellow, noninstant variety
1/4 pound butter

Steps:

  • Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
  • If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
  • Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
  • Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
  • Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 15 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 1 gram

FRIED POLENTA WITH TOMATO BASIL SAUCE



Fried Polenta with Tomato Basil Sauce image

Provided by Food Network

Categories     side-dish

Time 4h45m

Yield 5 servings

Number Of Ingredients 12

4 cups chicken or vegetable stock
2 cups 2 percent milk
2 cups cornmeal
1/4 cup diced roasted red peppers, optional
1/2 cup crumbled blue cheese, optional
2 tablespoons olive oil
2 tomatoes, diced
3 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup butter
1/2 cup fresh basil leaves, chopped
1/2 bunch fresh thyme leaves

Steps:

  • Butter a 12 by 14-inch baking dish and set aside.
  • In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE



Pan-Seared Polenta with Spicy Tomato-Basil Sauce image

Provided by Kate Fogarty

Categories     Tomato     Bake     Vegetarian     High Fiber     Dinner     Pan-Fry     Low Cholesterol     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

8 cups water
5 tablespoons (or more) olive oil, divided
2 teaspoons salt
2 cups polenta (coarse cornmeal)*
1/4 teaspoon freshly ground
Spicy Tomato-Basil Sauce
Fresh basil sprigs (for garnish; optional)

Steps:

  • Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
  • Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
  • Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
  • Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
  • Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
  • What to drink:
  • A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA



Baked Polenta with Tomato Sauce and Ricotta image

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.

Provided by Art Smith

Categories     HarperCollins     Hominy/Cornmeal/Masa     Tomato     Vegetarian     Parmesan     Basil     Ricotta     Healthy     Dinner

Yield 4 servings

Number Of Ingredients 15

For the tomato sauce:
4 tomatoes
1 medium yellow onion, skin on
1 small bulb garlic
2 tablespoons extra-virgin olive oil
Salt
For the polenta:
1 cup polenta
1 tablespoon extra-virgin olive oil
4 tablespoons chopped fresh basil
1/2 cup ricotta cheese
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
For the garnish:
4 tablespoons chopped basil

Steps:

  • To prepare the tomato sauce:
  • Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
  • Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
  • To prepare the polenta:
  • Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
  • To serve:
  • Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU



15-Minute Cheesy Polenta with Chunky Tomato Ragu image

This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups whole milk
Kosher salt
6 tablespoons extra-virgin olive oil
1/2 pound mild Italian sausage, casings removed
1 small yellow onion
1 1/2 cups baby carrots
2 cloves garlic
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1 1/2 cups shredded Italian cheese blend
One 28-ounce can diced tomatoes
Pinch crushed red pepper flakes, or more to taste
6 cups spring greens mix
1 small lemon

Steps:

  • Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
  • When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
  • Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
  • By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
  • When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
  • Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

POLENTA WITH SAUSAGE AND TOMATO SAUCE



Polenta With Sausage and Tomato Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
6 ounces low-fat chicken or turkey sausage
8 ounces zucchini
14 ounces no-salt-added tomato puree
3 ounces no-salt-added tomato paste
3/4 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar
Freshly ground whole black pepper to taste
2 1/4 cups no-salt-added chicken stock
1 ounce Parmigiano Reggiano
8 tablespoons fine-ground cornmeal

Steps:

  • Chop whole onion and saute in hot oil in large nonstick pan.
  • Mince garlic and add, cooking until onion begins to soften.
  • Remove sausage from casing and crumble into pan; brown on all sides.
  • Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
  • Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
  • Bring chicken stock to boil for polenta in covered pot.
  • Grate cheese coarsely.
  • Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
  • Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 18 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 1813 milligrams, Sugar 30 grams, TransFat 0 grams

POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE



Polenta with Homemade Tomato-Seafood Sauce image

Add some fresh spinach, garlic, and Italian cheeses to your polenta to give it that extra amazing flavor. The homemade tomato seafood sauce in this recipe is the secret to impressing your guests! This recipe is easy to alter to your preferred taste by adding more or less spices as you please.

Provided by Natalie Ercolini

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h45m

Yield 6

Number Of Ingredients 28

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 celery stalk, minced
2 tablespoons olive oil
1 tablespoon dried Italian seasoning
2 tablespoons minced fresh parsley
1 ½ cubes fish-flavored bouillon cubes
1 cup dry red wine
3 cups canned diced tomatoes
1 tablespoon white sugar
1 pinch cayenne pepper
1 pinch paprika
1 pound mixed frozen seafood
4 squid, cleaned and cut into rings and tentacles
salt and pepper to taste
3 cups water
1 cup coarse polenta (not instant)
½ cup baby spinach leaves
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
garlic salt to taste
2 tablespoons olive oil
1 small red onion, diced
2 zucchini, cut in half lengthwise then into 1/4-inch slices
10 cremini mushrooms, sliced
1 tablespoon balsamic vinegar
sea salt and pepper to taste

Steps:

  • Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
  • While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
  • To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
  • To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 39 g, Cholesterol 256.8 mg, Fat 18.5 g, Fiber 5.4 g, Protein 25.9 g, SaturatedFat 5.8 g, Sodium 736.9 mg, Sugar 9.8 g

FRIED POLENTA WITH TOMATO SAUCE



Fried Polenta with Tomato Sauce image

Run circles around other appetizers with Fried Polenta with Tomato Sauce. This fried polenta appetizer is cheesy, crispy, garlicky and easy to make! The bright tomato sauce pairs well with the fried polentas and make the dish pop out even more.

Provided by My Food and Family

Categories     Grains

Time 1h46m

Yield Makes 32 servings, 2 polenta triangles and about 2 tsp. sauce.

Number Of Ingredients 11

3-1/2 cups water
1 tsp. salt
1-1/3 cups corn grits, uncooked
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
1/4 cup chopped onions
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1/2 tsp. dried oregano leaves
1/4 cup butter, divided

Steps:

  • Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
  • Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
  • Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BAKED POLENTA WITH A TOMATO SAUCE



Baked Polenta With a Tomato Sauce image

This is a very tasty, filling meal. It can be used as a side dish or as a main course. For those following Weight Watchers, the whole recipe provides 16.5 points, assuming you use low fat cheese. Prep time includes time for the polenta to set.

Provided by Shuzbud

Categories     Low Protein

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups water
1 cup quick-cook polenta (yellow cornmeal)
1 teaspoon paprika
1/2 teaspoon nutmeg
1 tablespoon olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 (14 ounce) cans chopped tomatoes (14oz=400g)
10 leaves fresh basil, finely chopped
salt and pepper, to taste
1 cup grated cheddar cheese (or mozzarella)
plastic wrap (saran wrap or cling film)

Steps:

  • Heat the oven to 350°F or 180°C.
  • Pour 3 cups of cold water into a saucepan and turn the heat up to high.
  • Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
  • Stir in the paprika and nutmeg.
  • Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
  • When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
  • Allow to cool, then refrigerate for 2 hours until solid.
  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
  • Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
  • Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
  • Bake in the oven for 20 minutes.
  • Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

ITALIAN SAUSAGES IN HOT TOMATO SAUCE WITH POLENTA



Italian Sausages in Hot Tomato Sauce With Polenta image

Nigella Express; must use a top quality tomato and chile pasta sauce; a regular pasta sauce won't do.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon chili oil
2 lbs Italian sausages (sweet or spicy)
4 tablespoons marsala wine
2 1/2 cups pasta sauce (chile tomato sauce for pasta)
1 cup water
1 lb instant polenta
chicken stock (for the polenta)
2 tablespoons olive oil

Steps:

  • Heat the chile oil in a skillet and add the sausages; separating the links and letting them fry for about 5 minutes until they are colored.
  • Add in the Marsala and let the pan bubble for a minute or so, then pour the tomato chile sauce and water over the sausages.
  • Simmer for 15 minutes while you make the polenta; prepare polenta according to package directions except use chicken stock rather than just water.
  • When the polenta is cooked, whisk in 2 tablespoons olive oil.
  • Divide the polenta among 6 warm plates and top with the sausages and hot tomato sauce. If you have more sauce than you need per plate, just pour it into a little pitcher for people to add as they want.

Nutrition Facts : Calories 678.9, Fat 48.3, SaturatedFat 15.4, Cholesterol 86.3, Sodium 2331, Carbohydrate 19.5, Fiber 0.6, Sugar 10.9, Protein 31

POLENTA WITH TOMATO SAUCE - {POLENTA CON SALSA DI POMODORO} RECIPE



Polenta With Tomato Sauce - {Polenta Con Salsa Di Pomodoro} Recipe image

Provided by á-170456

Number Of Ingredients 8

3/4 cup olive oil
2 garlic cloves chopped
3 cups diced peeled fresh tomatoes (abt 6 medium tomatoes)
2 tablespoons dry red wine
4 tablespoons chopped fresh basil
Salt to taste
Freshly-ground black pepper to taste
1 recipe Polenta (see recipe), chilled

Steps:

  • In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and saute until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more. Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls. Pour the sauce over the polenta slices and serve immediately. This recipe yields 8 servings.

Tips

- Use fresh, ripe tomatoes for the sauce. This will give it the best flavor. - If you don't have fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well before using. - Add a little sugar to the sauce to help balance out the acidity of the tomatoes. - Cook the sauce for at least 30 minutes to allow the flavors to meld. - Use a good quality polenta. This will make a big difference in the final dish. - Cook the polenta according to the package directions. - Serve the polenta with the tomato sauce and your favorite toppings.

Conclusion

Polenta with tomato sauce is a classic Italian dish that is easy to make and delicious. It is a great way to use up fresh tomatoes and is a perfect meal for a weeknight dinner. With a few simple tips, you can make a polenta with tomato sauce that is sure to impress your family and friends.

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