Polenta With Tomato Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Polenta With Tomato Sauce
Description
Polenta With Tomato Sauce pairs traditionally cooked polenta with a homemade tomato sauce. The sauce starts by gently frying garlic and diced onion in olive oil with salt until soft and sweet, then adding fresh basil that crisps briefly, followed by chili flakes for mild spiciness. Whole tomatoes are added and simmered until the sauce thickens slightly, preserving a fresh sweetness. Meanwhile, the polenta is cooked by gradually whisking cornmeal into boiling liquid—water, milk, or stock—and simmering slowly to thicken. Butter and grated parmesan cheese enrich the polenta, giving it a creamy, cheesy texture that complements the bright tomato sauce.
This combination delivers a warm, comforting dish with contrasting textures—smooth polenta and chunky tomato sauce—and a balance of fresh, savory, and mildly spicy flavors. The dish can serve as a main or side and benefits from careful simmering to develop full flavors without overpowering the natural sweetness of the tomatoes.
Ingredients
Tomato Sauce:
- 3-4 tablespoons olive oil
- 1200 grams whole tomatoes (or 3 tins - San Marzano brand, if you can get them)
- 1/2 onion diced, medium
- 1 clove garlic sliced
- 1/2 basil bunch
- 1 teaspoon chili flakes dry
Polenta:
- 1 liter water milk, or chicken stock
- 100 grams cornmeal coarse, polenta
- 210 grams parmesan grated
- 100 grams butter
Instructions
Tomato Sauce
- In a medium sized pot or pan warm the olive oil over a medium low flame or heat, add garlic, onion and a good pinch of salt, gently fry for around 8-10 minutes.
- Once the garlic and onions are soft and sweet turn the heat up to get them frying, throw in the basil, it will pop and spit so just be warned.
- Give a stir and once the basil has wilted (about 30seconds) add the chilli and the tomatoes.
- It will come to a boil quite quickly, now once it does turn the heat down and let it simmer away for about 17-21 minutes, it should thicken slightly but still have a nice sweetness and freshness.
- Check seasoning and adjust if need be, turn off and set aside.
Polenta
- In a saucepan bring your desired liquid to a rapid boil, rain in polenta constantly whisking to prevent lumps allowing it to come together and to a boil. As soon as it does we need to turn it down as low as possible (using a spacer if need be).
- Now we need to take our time, letting the polenta slowly and ever so gently tick away, even less than a simmer, just a bubble every now and again, long and slow giving a mix once in a while to prevent it catching on the bottom of the pot.
- After about 40 minutes your polenta will have thickened considerably, its grain will have softened but still have wonderful texture.
- We now vigorously whisk in the butter and cheese, make it become silkier and more luxurious, creamier and damn tasty!
- Check for salt and add it if needed.
- *cooking polenta should be like making love to a beautiful woman, you need to take your time, be gentle and vigorous at the right moments.
Plating:
- Spoon about 1/2 a cup (80 g) into bowls, sprinkle some cheese and a spoon of the warm tomato sugo a little more cheese and repeat.
- It should resemble a raspberry ripple, with its tomato squiggles, top with more grated cheese, either Parmesan or ricotta salata (firm salted ricotta) for something different.
Notes
User Reviews
Overall Rating
4.9
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