Polenta With Tomato Sauce Recipes

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.

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 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.

BAKED POLENTA WITH A TOMATO SAUCE

Steps:

• Heat the oven to 350°F or 180°C.
• Pour 3 cups of cold water into a saucepan and turn the heat up to high.
• Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
• Stir in the paprika and nutmeg.
• Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
• When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
• Allow to cool, then refrigerate for 2 hours until solid.
• Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
• Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
• Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
• Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
• Bake in the oven for 20 minutes.
• Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

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.

FRIED POLENTA WITH TOMATO BASIL SAUCE

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

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.

PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE

Steps:

• Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
• Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
• Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
• Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
• What to drink:
• A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.

POLENTA WITH VEGETABLE TOMATO SAUCE

Steps:

• 1. Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to zucchini to the bowl. Add sliced mushrooms. Add 1/2 the sliced green onions saving 1/2 for topping. Set aside.
• 2. Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
• 3. Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
• 4. In a large skillet, heat olive oil to medium-high. Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a warmed plate and place it in 200-degree oven to keep warm.
• 5. Add all the vegetables to tomato sauce, turn the heat down to medium-low. Stir occasionally. Add salt, pepper, and Italian Seasoning. You want to heat the vegetables, not cook them. Taste for the possible addition of more salt and pepper or Italian seasoning and be sure they are heated through.
• 6. Finish sauteing the polenta. Remove the heated plate of polenta from the oven and add this batch to it.
• 7. Depending on how many polenta slices you have, measure out on 4 plates. Top with a large spoonful of vegetable mixture. Top that with the remaining green onions and the chopped cilantro measured out for 4 plates. Sprinkle Parmesan cheese over the plate. We like this with a salad and crusty bread for accompaniment.

FRIED POLENTA WITH TOMATO SAUCE

Steps:

• Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
• Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
• Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.