Polenta With Tomato Sauce Recipe

Summary

CuisineCourse
Method

Ingredients

 Olive oil1 Teaspoon (For Coating Pan)
 Water4 Cup (64 tbs)
 Salt2 Teaspoon
 Yellow cornmeal1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted
 Tomato sauce2 Tablespoon
 Tomatoes4 Large, chopped
 Chopped celery1⁄2 Cup (8 tbs)
 Red bell pepper1 , seeded and chopped
 Dried basil1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Prepared mustard1⁄2 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Cider vinegar1⁄4 Cup (4 tbs)
 Extra virgin olive oil2 Tablespoon (For Brushing Polenta)

Nutrition Facts

Serving size: Complete recipe

Calories 1234 Calories from Fat 580

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 18.5 g92.6%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 4999.6 mg208.3%

Total Carbohydrates 154 g51.4%

Dietary Fiber 19.2 g76.7%

Sugars 77.4 g

Protein 14 g29%

Vitamin A 228.7% Vitamin C 435.4%

Calcium 17.9% Iron 37.7%

*Based on a 2000 Calorie diet

Directions

Coat loaf pan with olive oil.
Bring salted water to a boil over high heat.
Add cornmeal in a slow, steady stream, stirring constantly with a wooden spoon to press out lumps.
Stir until all cornmeal has been added.
Simmer and stir continuously for 45 minutes.
Mixture should be thick and pull away from sides of pan.
Mix in butter.
Pour polenta into prepared loaf pan.
Refrigerate until set, about 1 hour.
Remove polenta from pan and cut into 1/2-inch slices.
While polenta is chilling, prepare tomato sauce.
Combine tomatoes, celery, and pepper in a deep bowl.
In a small bowl, combine basil, salt, mustard, sugar, and vinegar.
Toss to combine ingredients.
Cover and refrigerate until needed.
Adjust seasonings to taste and toss before serving.
Preheat stovetop grill.
Brush 6 polenta slices with oil.
Cook polenta over medium-high heat for 2 minutes per side.
Polenta should brown slightly on outside and be warm inside.
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