Easy and comforting, polenta is a great filling dish in cold winter months.
This Italian dish will leave your friends and family asking for more.
This hearty stick to the ribs meal is so quick you can make it under 30 min.!
|1 cup||instant cornmeal Polenta|
|1 1/2 cup||to 2 cups chicken broth, preferably homemade|
|1||Recipe Marinara Sauce or your favourite prepared sauce|
|2 cup||tomato puree|
|1 tsp||each salt, pepper, garlic powder, oregano|
|1 tbsp||tomato paste|
|3||-4 basil leaves|
|3 tbsp||extra virgin olive oil|
|2||cloves garlic, minced|
|3 tbsp||parmesan cheese|
Pour the broth into a medium sized, heavy bottomed sauce pot.
Tip in the polenta, stir to mix.
Turn the burner on to high, whisk to prevent sticking.
When it comes to a boil immediately reduce the heat to medium low.
Stir regularly to prevent sticking and scorching. * Cook to the package directions or until the grains have softened*
*Taste and adjust the liquids depending on whether you like your porridge thicker or thinner.If lumps develop, puree with a hand mixer*
Ladle portions onto a flat dinner dish and spread to cool to room temp.
This will thicken and solidify. Pour on desired amount of hot marinara sauce or add the heated Chicken Cacciatore on top!
Add the oil to a preheated small sauce pot. Add the garlic and cook until golden on med. high heat.
Pour in the tomatoes, bring to a boil. Add the paste, stir to mix.
Immediately lower the heat to a medium simmer. Add herbs and seasonings. Cook for 15-20min.
Serving Suggestion: sprinkle with parmesan
The thicker the polenta, the firmer it becomes when cooled to room temp.
But, everyone has their preferences. Romano Polenta is eaten firm and with a hearty meat sauce on top.
Leftovers can be reheated in a pan or oven.
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