Polenta With Tomato Sauce Polenta Con Salsa Di Pomodoro Recipes

POLENTA WITH VEGETABLES AND TOMATO SAUCE

Steps:

• Wash, trim, dry and slice mushrooms (use food processor); peel and mince garlic.
• Heat 3 teaspoons of oil in a large nonstick pan. Add the mushrooms and garlic. Saute until the mushrooms begin to brown, stirring occasionally.
• Chop onion in food processor. Heat the remaining oil in a small nonstick pan and saute the onion until it begins to soften and brown.
• Shuck corn and steam for about 3 minutes.
• Scrub, trim and slice zucchini in food processor.
• Wash and chop oregano and add with the zucchini to the mushrooms and continue cooking over medium heat, five or six minutes, until zucchini is crisp but tender.
• Bring water to boil for polenta, following package directions.
• Wash, trim and slice the tomatoes in the food processor and add to onion; simmer until the rest of the dish is ready.
• Coarsely grate the cheese.
• Slowly add polenta to the boiling water and stir until mixture begins to thicken. It is ready when water is almost completely absorbed. Remove from heat and stir in half of the cheese. Then spoon immediately into large shallow baking dish, about 10 by 15 inches, and spread evenly.
• Remove enough corn from cob to make 2 cups and stir into zucchini mixture. Spoon over polenta and top with tomato sauce; sprinkle with remaining cheese. Either serve immediately or run under broiler (do not preheat) for a couple of minutes. Just before serving, sprinkle with parsley.

EASY POLENTA WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
• Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
• Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

POLENTA WITH POMODORO SAUCE

Steps:

• Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
• If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
• Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
• Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
• Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.

POLENTA WITH TOMATO SAUCE - {POLENTA CON SALSA DI POMODORO} RECIPE

Steps:

• In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and saute until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more. Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls. Pour the sauce over the polenta slices and serve immediately. This recipe yields 8 servings.

CHEESY BAKED POLENTA IN TOMATO SAUCE

Steps:

• Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
• Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
• Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
• Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
• Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
• Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
• Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
• While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Steps:

• To prepare the tomato sauce:
• Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
• Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
• To prepare the polenta:
• Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
• To serve:
• Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

POLENTA WITH PARMESAN AND TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.