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Polenta Tomato Sauce

Halburt's picture
Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain.
  Pepper To Taste
  Water 1 Quart
  Stone ground cornmeal 1⁄2 Cup (8 tbs)
  Quinoa 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Minced onion 2 Cup (32 tbs)
  Portobello mushroom 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Stewed tomatoes 2 Can (20 oz)
  Sherry 1⁄4 Cup (4 tbs)
  Crushed red pepper flakes 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Chopped green onions 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Shaved parmesan cheese 1⁄4 Cup (4 tbs)

1. In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt. Bring the remaining 2 cups water to a boil in a heavy saucepan. Stir the cornmeal mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and the hot bits of polenta can burn. Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.

2. Make the tomato sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the chopped mushrooms and the garlic, saute for 5 minutes. Then add the tomatoes, sherry, chili flakes and oregano. When the sauce comes to a boil turn the heat to low. Simmer the sauce for 30 minutes; season with salt and pepper.

3. When the polenta has cooked for 40 minutes sprinkle the green onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the center of each mound and ladle in the tomato sauce. Garnish with the shaved cheese.

Recipe Summary

Difficulty Level: 
Main Dish
Christmas, Wedding
Holiday, Kids, Gourmet, Party
Preparation Time: 
25 Minutes
Cook Time: 
130 Minutes
Ready In: 
155 Minutes

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Your rating: None
Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 728 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 770.7 mg32.1%

Total Carbohydrates 117 g38.9%

Dietary Fiber 11 g44%

Sugars 10.5 g

Protein 18 g36.8%

Vitamin A 127.5% Vitamin C 129%

Calcium 45.7% Iron 34.4%

*Based on a 2000 Calorie diet

1 Comment

shantihhh's picture
Great recipe, I have never used quinoa with polenta-I will give that try. We love quinoa it is so healthy and yummy. Thanks watch the many TomatoFest videos on
Polenta Tomato Sauce Recipe