Recipe by ratherbeswimmin'
I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.
Top Review by Debbie1951
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.
- 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
Directions See How It's Made
- 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.