Sunday, August 22, 2010

Polenta with Chunky Tomato Sauce



1 cup dry corn grits

3 cups water

1 tsp salt

1 tbsp butter

Bring water to a boil, add the corn grits, simmer for 20-30 minutes, stirring, until the grits pull from the side of the pan. Stir in butter, let sit for at least 10 minutes. Invert onto a plate, cut into portions. Fry each portion in butter and/or olive oil on medium for about 4 minutes per side, or until just brown. Set aside.

Chunky Tomato Sauce:


2 tbsp olive oil

1/2 sweet yellow onion, chopped

3 cloves of garlic, minced

1/4 bell pepper, chopped

4 mushrooms, diced

2 carrots, sliced

6 large tomatoes, chopped (I like to use mostly red, with a few yellow or orange tossed in for variety)

2 tbsp tomato paste

8 fresh basil leaves, cut up

2 tsp oregano leaves

Parmesan cheese

Heat the olive oil, saute the onion, garlic, bell pepper, mushroom,, & carrots for about 10 minutes, or until softened. Add the tomatoes, paste, basil, and oregano, bring to a boil, then simmer on low for at least 20 minutes, until the tomatoes break down. Add some salt and pepper to taste. Serve over a portion of the polenta, garnish with fresh basil and Parmesan cheese. Enjoy!

*you can use any kind of onion, bell pepper or tomato that you prefer. You can also "eyeball" the measurements to your taste: more or less of each ingredient, etc. If you simmer the sauce for too long and it gets too thick, add a little water*

*this goes really well with hot Italian Sausage*

*mushroom lasagne recipe coming soon*

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