Soft Polenta With Spicy Tomato Sauce
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Quinoa1
Salt2 tbsps
Olive Oil2 cups
Onion (minced)3 cloves
Garlic (minced)1 cup
Sherry1 tsp
Oregano (dried)3 cups
Green Onion (chopped)1 cup
Grated Parmesan Cheese1 cup
Parmesan Cheese (shaved)Directions:
1
In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt
2
Bring the remaining 2 cups water to a boil in a heavy saucepan
3
Stir the cornmeal mixture into the boiling water, and continue stirring
4
Be careful! The polenta may spit and sputter and the hot bits of polenta can burn
5
Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes
6
Make the tomato sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions
7
Cook the onions for about 5 minutes, stirring often, until they have softened
8
Stir in the chopped mushrooms and the garlic, saute for 5 minutes
9
Then add the tomatoes, sherry, chili flakes and oregano
10
When the sauce comes to a boil turn the heat to low
11
Simmer the sauce for 30 minutes; season with salt and pepper
12
When the polenta has cooked for 40 minutes, sprinkle the green onions and grated cheese into the polenta
13
Stir well
14
Mound the polenta on plates, make a well in the center of each mound and ladle in the tomato sauce
15
Garnish with the shaved cheese