Polenta With Fresh Tomato Sauce Recipe
Polenta with fresh tomato sauce is a flavorful recipe that can be served with a side of choice. Herbed with basil and marjoram, the tomato sauce for the polenta is cooked along with onions and is the source of all the flavor and taste to this dish!
Ingredients
5 medium size ripe tomatoes, peeled, cored, and quartered
1 small yellow onion, chopped fine
1 tablespoon unsalted margarine
1/2 teaspoon each dried basil and marjoram, crumbled
1/8 teaspoon black pepper
2/3 cup yellow cornmeal
2 1/2 cups cold water
2 tablespoons grated Parmesan cheese
Directions
In a medium size heavy saucepan over moderately low heat, cook the tomatoes, covered, for 10 minutes, stirring occasionally.
Transfer the tomatoes and then" juice to an electric blender or food processor and puree until smooth about 1 minute.
Return the pureed tomatoes to the saucepan and add the onion, margarine, basil, marjoram, and pepper.
Simmer, uncovered, over moderately low heat, stirring occasionally, until thickened about 45 minutes.
While the sauce is cooking, combine the cornmeal with 1 cup of the water in a small bowl and set aside.
Put 2 inches of water in the bottom half of a double boiler and bring to a simmer over moderate heat.
Pour the remaining 1 1/2 cups of water into the top half of the double boiler, set directly over moderate heat, and bring to a boil.
Stir in the cornmeal mixture and cook, stirring constantly, until it just starts to boil.
Set the double boiler top over the bottom, cover, and cook the polenta for 45 minutes, stirring occasionally.
Transfer the polenta to a warm serving bowl, spoon the sauce over it, and sprinkle with the cheese.
Transfer the tomatoes and then" juice to an electric blender or food processor and puree until smooth about 1 minute.
Return the pureed tomatoes to the saucepan and add the onion, margarine, basil, marjoram, and pepper.
Simmer, uncovered, over moderately low heat, stirring occasionally, until thickened about 45 minutes.
While the sauce is cooking, combine the cornmeal with 1 cup of the water in a small bowl and set aside.
Put 2 inches of water in the bottom half of a double boiler and bring to a simmer over moderate heat.
Pour the remaining 1 1/2 cups of water into the top half of the double boiler, set directly over moderate heat, and bring to a boil.
Stir in the cornmeal mixture and cook, stirring constantly, until it just starts to boil.
Set the double boiler top over the bottom, cover, and cook the polenta for 45 minutes, stirring occasionally.
Transfer the polenta to a warm serving bowl, spoon the sauce over it, and sprinkle with the cheese.
