Polenta with Homemade Tomato-Seafood Sauce Recipe

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Polenta with Homemade Tomato-Seafood Sauce

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	371.51 Kcal (1555 kJ)
Calories from fat	171.8 Kcal
		% Daily Value*
Total Fat	19.09g	29%
Cholesterol	23.76mg	8%
Sodium	1070.86mg	45%
Potassium	670.62mg	14%
Total Carbs	34.3g	11%
Sugars	8.48g	34%
Dietary Fiber	4.69g	19%
Protein	10.99g	22%
Vitamin C	24.2mg	40%
Vitamin A	0.8mg	28%
Iron	2.3mg	13%
Calcium	201mg	20%

Amount Per 100 g
Calories	78.58 Kcal (329 kJ)
Calories from fat	36.34 Kcal
		% Daily Value*
Total Fat	4.04g	29%
Cholesterol	5.03mg	8%
Sodium	226.49mg	45%
Potassium	141.84mg	14%
Total Carbs	7.25g	11%
Sugars	1.79g	34%
Dietary Fiber	0.99g	19%
Protein	2.33g	22%
Vitamin C	5.1mg	40%
Vitamin A	0.2mg	28%
Iron	0.5mg	13%
Calcium	42.5mg	20%

* 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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