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Soft Polenta with Spicy Tomato Sauce

SUBMITTED BY: jen PHOTO BY: anewshootingstar

"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."

RECIPE RATING:

Read Reviews (13)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 quart water
1/2 cup stone ground cornmeal
1/2 cup quinoa
1/2 teaspoon salt
2 tablespoons olive oil
2 cups minced onion
1 large portobello mushroom, chopped
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
1/4 cup sherry
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon dried oregano
salt and pepper to taste
3 cups chopped green onions
1/2 cup grated Parmesan cheese
1/4 cup shaved Parmesan cheese

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.

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REVIEWS

Reviewed on Jan. 26, 2003 by STACEYALISHA

This turned out to be a wonderful Valentines Day dinner for two. The sauce was wonderful --... MORE

Reviewed on Jan. 22, 2003 by Brenda

This was sooo gooood! However, I didn't put as many green onions in the polenta - I just put... MORE

Reviewed on Jan. 15, 2006 by Jen & Patrick

My husband and I LOVED this recipe! It was so good and it was our first polenta recipe. The... MORE

Reviewed on Jan. 22, 2003 by CHOUGHTON

Portobello mushrooms add a wonderful flavour MORE

Reviewed on Aug. 30, 2006 by Kyle W.

This turned out great. Great presentation. Great combination of flavors with the... MORE

Reviewed on Aug. 8, 2003 by Stephanie

My husband loved this. I found the sauce a little too sweet. I may try a different sauce... MORE

Reviewed on Sep. 30, 2007 by snowpossum

This recipe was delicious!!! I loved the quinoa in the polenta, and the tomato sauce was quite... MORE

Reviewed on May 25, 2007 by khpruitt

Very good. I had to cook the polenta a little longer to get the consistency that I wanted but... MORE

Reviewed on May 2, 2006 by LindaT

Very tasty and more substantial that traditional polenta. I left out the mushroom and the... MORE

Reviewed on Jan. 17, 2006 by Meg S.

This was my first time to make or eat polenta. The tomato sauce was delicious but the polenta... MORE

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