Prep 20 mins
Cook 35 mins
I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.
- 1 tablespoon extra virgin olive oil
- 4 cups sliced mushrooms
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- salt and pepper
- 8 cups water
- 1 teaspoon salt
- 2 cups medium-grind cornmeal
- 1 tablespoon butter
- 5 tablespoons fresh grated parmesan cheese
- In a saucepan over medium heat, add the oil.
- Add the next 5 ingredients; cook for 5 minutes or until soft.
- Add in the tomatoes, parsley, basil, thyme, and rosemary.
- Bring to a simmer and simmer for 15 minutes.
- Season with salt and pepper to taste.
- In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
- Pour in the cornmeal in a slow stream while whisking constantly.
- Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
- Add in the butter and parmesan cheese; stir to combine.
- Ladle the polenta into individual bowls; top with tomato sauce.
- Sprinkle with extra parmesan cheese.
We loved this. It's perfect for my vegetarian niece and substantial enough for everyone. I made the sauce exactly as directed, and used a coarse polenta with more cheese stirred in. My husband commented that there was a lot of chopping, but I find that a meditative task. Served with green salad and glasses of zinfandel.