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Broiled Polenta with Winter Tomato Sauce Recipe

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Broiled Polenta with Winter Tomato Sauce
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Ingredients
11
Count
Nutrition
351
Calories
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Ingredients:

Directions:

  1. To prepare basic polenta: In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  2. To prepare the polenta: In a bowl stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl and cool. Polenta may be made 2 days ahead and chilled, covered.
  3. To prepare sauce: In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, stirring to break up tomatoes, and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.
  4. Preheat broiler.
  5. Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.
  6. Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.
  7. Arrange polenta on a platter and spoon sauce over it. Serve polenta with Parmesan.
  8. Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 351.17 Kcal (1470 kJ)
Calories from fat 153.21 Kcal
% Daily Value*
Total Fat 17.02g 26%
Cholesterol 32.88mg 11%
Sodium 857.45mg 36%
Potassium 527.16mg 11%
Total Carbs 39.07g 13%
Sugars 9.19g 37%
Dietary Fiber 7.46g 30%
Protein 12.53g 25%
Vitamin C 196.9mg 328%
Iron 5.5mg 31%
Calcium 206.7mg 21%
Amount Per 100 g
Calories 61.57 Kcal (258 kJ)
Calories from fat 26.86 Kcal
% Daily Value*
Total Fat 2.98g 26%
Cholesterol 5.76mg 11%
Sodium 150.34mg 36%
Potassium 92.43mg 11%
Total Carbs 6.85g 13%
Sugars 1.61g 37%
Dietary Fiber 1.31g 30%
Protein 2.2g 25%
Vitamin C 34.5mg 328%
Iron 1mg 31%
Calcium 36.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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