POLENTA WITH TOMATO SAUCE

      Title: POLENTA WITH TOMATO SAUCE
  Categories: Other sauce
       Yield: 4 Servings
  
       1 c  Polenta
       4 c  Water -- or vegetable stock
            Vegetarian
            Tomato Sauce:
       2 c  Tomatoes -- canned, chopped
     1/2 c  Red Wine
       2 tb Garlic -- minced
       2 tb Basil -- chopped
       2 tb Dried Oregano
            Salt -- to taste
            Black Pepper -- ground
            Chopped Fresh Basil Or
            Italian Parsley -- for
            Garnish
  
   Gradually add the polenta to the 4 C water or stock, stirring as it is
   added to prevent lumps from forming. Cook over low heat, stirring
   frequently, about every 5 min for about 30 - 40 min. The polenta burns
   easily. It hhas finished cooking when the mixture is hard to stir and
   the stirring spoon is able to stand within the polents. Before it
   becomes too thick, you may want to add salt to taste. Add sm. amounts
   of liquid if the cornmeal is not cooked and toom much liquid has
   evaporated. Once cooked, transfer the polenta to a baking dish or
   cookie sheet and smooth out until it is a uniform height. Allow to
   cool somewhat. While this is cooling prepare the tomato sauce.
   
   To start the sauce, puree the tomatoes with their canned liquid. Set
   aside. Braise the onions in red wine with the garlic, basil and
   oregano. When tie wine has been reduced and the onions are tender,
   add the pureed tomatoes. Cook for approx. an hour, stirring
   frequently, until the sauce is thick and with little visible liquid.
   Season with salt and pepper to taste. There should be about 1 1/2 C
   sauce.
   
   Serve the polenta with tomato sauce ladled over the top. Garnish with
   basil or Italian parsley.
   
   This is EXCELLENT!
[ add our full cookbook to your website ] [ Search The Cookbook ]