Italian Polenta

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes.
  • 2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano.
  • 3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together.
  • 4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes.
  • 5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.).
  • 6. Add the Parmesan cheese and butter and stir into polenta.
  • 7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.
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