Peppery Polenta with Tangy Tomato Sauce |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||||
| INGREDIENTS: | ||
| POLENTA: 4 tablespoons buttery or margarine | 1/2 cup chopped onion | 4-1/4 cups water |
| 1-1/3 cups cornmeal | 1/2 teaspoon salt | 3/4 teaspoon Tabasco pepper sauce |
| TANGY TOMATO SAUCE: 1/4 cup extra-virgin olive oil | 1 cup coarsely chopped onion | 2 cloves garlic, minced |
| 3 pounds ripe tomatoes, peeled, seeded, and chopped | 2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil | 1 tespoon dried oregano |
| 1 teaspoon Tabasco pepper sauce | 1/2 teaspoon salt | freshly grated Parmesan cheese (optional) |
| 1 | Preheat the oven to 375 F. In a medium saucepan, melt 2 tablespoons of the butter and saute the onion until golden. Stir in the water and bring to a boil. Gradually add the cornmeal, stirring constantly. Add the salt and Tabasco sauce. Stir the polenta over low heat until the mixture is very thick. |
| 2 | Melt the remaining 2 tablespoons butter. Brush a 1-1/2 quart shallow round baking dish with half of it. Turn the polenta into the dish and brush the remaining butter on top. Bake for 30 to 40 minutes, or until lightly browned. |
| 3 | Meanwhile, in a large heavy skillet heat the oil and saute the onion and garlic for 5 minutes, or until tender. Add the tomatoes, basil, oregano, Tabasco sauce, and salt. Bring to a boil, lower the heat, and simmer for 20 minutes. To serve, cut the polenta into wedges and sprinkle with Parmesan cheese, if desired. Serve with the sauce. |