Polenta Tomato Sauce Recipe
Ingredients
| Pepper | To Taste | |
| Water | 1 Quart | |
| Stone ground cornmeal | 1⁄2 Cup (8 tbs) | |
| Quinoa | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Minced onion | 2 Cup (32 tbs) | |
| Portobello mushroom | 1 Large, chopped | |
| Garlic | 3 Clove (15 gm), minced | |
| Stewed tomatoes | 2 Can (20 oz) | |
| Sherry | 1⁄4 Cup (4 tbs) | |
| Crushed red pepper flakes | 1⁄2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Chopped green onions | 3 Cup (48 tbs) | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Shaved parmesan cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 728 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 21.5 mg7.2%
Sodium 964.5 mg40.2%
Total Carbohydrates 117 g38.9%
Dietary Fiber 11 g44%
Sugars 10.5 g
Protein 18 g36.8%
Vitamin A 127.5% Vitamin C 129%
Calcium 45.8% Iron 34.4%
*Based on a 2000 Calorie diet
Directions
2. 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.
3. 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.
Comments
Chef
