Soft Polenta with Spicy Tomato Sauce

18 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 1 hr

“Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain. If you can get a hold of it, try ricotta salata in place of the Parmesan cheese. If you don't want to use quinoa, you can simply use an equivalent amount of cornmeal in its place.” - by jen

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt. Bring the remaining 2 cups water to a boil in a heavy saucepan. Stir the cornmeal mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and the hot bits of polenta can burn. Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.
Make the tomato sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the chopped mushrooms and the garlic, saute for 5 minutes. Then add the tomatoes, sherry, chili flakes and oregano. When the sauce comes to a boil turn the heat to low. Simmer the sauce for 30 minutes; season with salt and pepper.
When the polenta has cooked for 40 minutes, sprinkle the green onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the center of each mound and ladle in the tomato sauce. Garnish with the shaved cheese.

Nutrition

Amount Per Serving (4 total)

Calories
395 cal
20%

Fat
13.7 g
21%

Carbs
56.8 g
18%

Based on a 2,000 calorie diet

Share It

Reviews (18)

Rate This Recipe

STACEYALISHA

Jan. 26, 2003

"This turned out to be a wonderful Valentines Day dinner for two. The sauce was wonderful -- we added more mushrooms and left out the green onions and enjoyed it immensely! We actually simmered the s..." See moreauce for about three hours and thought it really helped the flavor intensify. For the polenta, we used only cornmeal and it turned out wonderfully."

Jen & Patrick

Jan. 15, 2006

"My husband and I LOVED this recipe! It was so good and it was our first polenta recipe. The only differences I made were that I used regular mushrooms rather than portabella (as they are not my favo..." See morerite) and I added more red pepper flakes as we like things spicy! This was SO GOOD - just loved the parm and the green onions in the polenta - I thought it was a wonderful addition. Thanks!"

Brenda

Jan. 22, 2003

"This was sooo gooood! However, I didn't put as many green onions in the polenta - I just put in one bunch, and I didn't use the quinoa. The tomato sauce was excellent. Thanks, Jen!..." See more"

More Reviews