Cheesy Polenta with Rich Tomato Sauce

⏱ 55 mins 🍽 6 serving(s) 🏷 Grains

This recipe creates a wonderfully comforting vegetarian main. A rich tomato sauce, simmered with mushrooms, onion, carrot, celery and fresh herbs, is spooned over a creamy polenta enriched with butter and Parmesan cheese. The combination of textures and flavours makes for a deeply satisfying dish that is perfect for sharing. It takes about 55 minutes to prepare from start to finish.

Cheesy Polenta with Rich Tomato Sauce

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 cups sliced mushrooms
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and pepper
  • 8 cups water
  • 1 teaspoon salt
  • 2 cups medium-grind cornmeal
  • 1 tablespoon butter
  • 5 tablespoons fresh grated parmesan cheese

Method

  1. Warm the olive oil in a saucepan.
  2. Cook the mushrooms, onion, carrot, celery and garlic for 5 minutes until softened.
  3. Stir in the crushed tomatoes, parsley, basil, thyme and rosemary.
  4. Allow the sauce to come to a simmer and cook for 15 minutes.
  5. Taste and adjust the seasoning with salt and pepper.
  6. In a separate large pot, bring the water and 1 teaspoon of salt to a rolling boil.
  7. Gradually whisk the cornmeal into the boiling water in a steady stream.
  8. Reduce the heat and cook for 20 minutes, stirring frequently with a wooden spoon, until the polenta is very thick and pulls cleanly from the pot's sides.
  9. Mix the butter and Parmesan cheese into the cooked polenta until fully combined.
  10. Spoon the polenta into serving bowls and top generously with the prepared tomato sauce.
  11. Finish with an extra sprinkle of Parmesan cheese.

Nutrition (per serving)

Sodium785600 mg

Recipe details

CategoryGrains
Authorratherbeswimmin