Recipe by jen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
stone ground cornmeal
large portobello mushroom, chopped
2 (14.5 ounce) cans
crushed red pepper flakes
salt and pepper to taste
chopped green onions
grated Parmesan cheese
shaved Parmesan cheese
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 sauce for about three hours and thought it really helped the flavor intensify. For the polenta, we used only cornmeal and it turned out wonderfully.
My husband loved this. I found the sauce a little too sweet. I may try a different sauce next time.
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 favorite) 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!
I was desperately looking for something new to use some of the overabundance of roma tomatoes from the garden. Used about 5 peeled and whole romas (for 2 servings) and balsamic vinegar instead of sherry. A keeper recipe with or without the quinoa.
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!
This recipe was delicious!!! I loved the quinoa in the polenta, and the tomato sauce was quite tasty. I didn't use as much onion as was called for, but otherwise followed the recipe. Looking forward to having this again--thanks for sharing!
Be sure to have bread on the side!
Very good. I had to cook the polenta a little longer to get the consistency that I wanted but it was "lick you plate clean" good.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Polenta with Spicy Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
See how to make a classic vodka and tomato cream sauce with a kick.
See how to make roasted tomato sauce served with goat cheese and pasta.