SOFT POLENTA WITH SPICY TOMATO SAUCE
Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain. If you can get a hold of it, try ricotta salata in place of the Parmesan cheese. If you don't want to use quinoa, you can simply use an equivalent amount of cornmeal in its place.
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt. Bring the remaining 2 cups water to a boil in a heavy saucepan. Stir the cornmeal mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and the hot bits of polenta can burn. Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.
- Make the tomato sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the chopped mushrooms and the garlic, saute for 5 minutes. Then add the tomatoes, sherry, chili flakes and oregano. When the sauce comes to a boil turn the heat to low. Simmer the sauce for 30 minutes; season with salt and pepper.
- When the polenta has cooked for 40 minutes, sprinkle the green onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the center of each mound and ladle in the tomato sauce. Garnish with the shaved cheese.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 56.8 g, Cholesterol 13.2 mg, Fat 13.7 g, Fiber 8.7 g, Protein 15.1 g, SaturatedFat 3.9 g, Sodium 1089.6 mg, Sugar 13.3 g
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shourov tanvir
[email protected]I'm not a fan of spicy food, so I omitted the chili flakes from the tomato sauce. It was still very flavorful!
Omer Nawaz
[email protected]This recipe is a great way to use up leftover polenta. I made it for breakfast and it was a hit with my family.
Tisha Tiyw
[email protected]I'm a vegan, so I used plant-based milk and cheese to make the polenta. It turned out great!
Chioma Ogwoagu
[email protected]I'm allergic to tomatoes, so I substituted the tomato sauce with a creamy mushroom sauce. It was delicious!
Yarw Sampson
[email protected]This recipe is a great starting point, but I would recommend experimenting with different ingredients to make it your own. For example, you could try using different types of cheese or vegetables in the polenta.
zakiwse abera
[email protected]I followed the recipe exactly and the polenta turned out too watery. I'm not sure what went wrong.
Faustas Augys
[email protected]This dish was a bit too bland for my taste. I would recommend adding more spices to the tomato sauce to give it more flavor.
Tori Anderson
[email protected]I'm not a huge fan of polenta, but this recipe changed my mind. The polenta was cooked perfectly and the tomato sauce was incredibly flavorful. I would definitely recommend this recipe to anyone looking for a new way to enjoy polenta.
Binoy Chakma
[email protected]This recipe was easy to follow and the results were delicious. The polenta was creamy and the tomato sauce was flavorful and spicy. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Bola Naser
[email protected]I made this recipe for a dinner party and it was a huge hit. The polenta was creamy and delicious, and the tomato sauce was perfectly tangy and spicy. I would definitely recommend this recipe to anyone looking for a crowd-pleasing dish.
Laronn Woods
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The polenta was cooked perfectly and the tomato sauce was very flavorful. I would recommend this recipe to anyone who enjoys spicy food.
K Rabbani
[email protected]This recipe is a great way to use up leftover polenta. The tomato sauce is a great way to add flavor and spice to the polenta. I would definitely recommend this recipe to anyone looking for a quick and easy way to use up leftovers.
Susan Wangari
[email protected]I was a bit skeptical about this recipe, but I was pleasantly surprised. The polenta was creamy and flavorful, and the tomato sauce was perfectly balanced. I would definitely recommend this recipe to anyone looking for a new and exciting way to enjoy
Keneiloe Lumatha
[email protected]This dish was a hit with my family. The polenta was creamy and delicious, and the tomato sauce was flavorful and spicy. I would definitely recommend this recipe to anyone looking for a hearty and satisfying meal.
Pamela Bond
[email protected]I'm a big fan of polenta, and this recipe did not disappoint. The polenta was cooked perfectly and the tomato sauce was flavorful and spicy. I would recommend adding a bit of grated Parmesan cheese on top for an extra layer of flavor.
Werner Trauernicht
[email protected]5 stars! This recipe is a keeper. The polenta was creamy and soft, and the tomato sauce was perfectly balanced with a nice level of spiciness. I will definitely be making this again.
faysal ashafa
[email protected]This dish was easy to make and incredibly delicious. The polenta was cooked perfectly and the tomato sauce was flavorful and spicy. I would highly recommend this recipe to anyone looking for a quick and easy weeknight meal.
jakarya islam
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The polenta was incredibly smooth and creamy, and the spicy tomato sauce added a wonderful depth of flavor. I'll definitely be making this again!
Pamela Knickerbocker
[email protected]This polenta dish was a delightful surprise! The combination of creamy polenta and the tangy tomato sauce was perfect. The polenta was cooked expertly, achieving that perfect balance between soft and firm. The sauce had just the right amount of spice