Cheesy Polenta with Rich Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it. Ingredients:
1 tablespoon extra virgin olive oil |
4 cups sliced mushrooms |
1 onion, finely chopped |
1 carrot, finely chopped |
1 stalk celery, finely chopped |
4 cloves garlic, minced |
1 (28 ounce) can crushed tomatoes |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
salt and pepper |
8 cups water |
1 teaspoon salt |
2 cups medium-grind cornmeal |
1 tablespoon butter |
5 tablespoons fresh grated parmesan cheese |
Directions:
1. In a saucepan over medium heat, add the oil.
2. Add the next 5 ingredients; cook for 5 minutes or until soft.
3. Add in the tomatoes, parsley, basil, thyme, and rosemary.
4. Bring to a simmer and simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
7. Pour in the cornmeal in a slow stream while whisking constantly.
8. Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
9. Add in the butter and parmesan cheese; stir to combine.
10. Ladle the polenta into individual bowls; top with tomato sauce.
11. Sprinkle with extra parmesan cheese.
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