Polenta with Chunky Tomato Sauce and Pecorino Romano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Polenta is a thick cooked mixture made with cornmeal and a liquid (water, broth, or milk). When chilled, polenta solidifies and can be cut into shapes and grilled or sautéed. Polenta may be prepared ahead, covered, and refrigerated overnight. Ingredients:
1 1/2 cups uncooked instant cornmeal |
6 cups water |
1/2 teaspoon salt |
1/2 cup (2 ounces) grated pecorino romano cheese |
cooking spray |
2 1/2 cups chopped tomato (about 2 large) |
1/4 cup thinly sliced shallots (about 1 large or 2 small shallots) |
3 tablespoons thinly sliced fresh basil (about 12 leaves) |
1 tablespoon minced fresh marjoram or oregano |
1 teaspoon extravirgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup (1 ounce) shaved pecorino romano cheese |
Directions:
1. To prepare polenta, place cornmeal in a large saucepan. Gradually add water and 1/2 teaspoon salt, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 15 minutes, stirring frequently. Remove from heat; stir in grated cheese. Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.
3. Prepare grill.
4. Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown. Serve with tomato sauce, and sprinkle with shaved cheese. Serve immediately.
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