Polenta With Tomato Sauce
|Olive oil||1 Teaspoon (For Coating Pan)|
|Water||4 Cup (64 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Tomato sauce||2 Tablespoon|
|Tomatoes||4 Large, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 , seeded and chopped|
|Dried basil||1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||2 Tablespoon (For Brushing Polenta)|
Coat loaf pan with olive oil.
Bring salted water to a boil over high heat.
Add cornmeal in a slow, steady stream, stirring constantly with a wooden spoon to press out lumps.
Stir until all cornmeal has been added.
Simmer and stir continuously for 45 minutes.
Mixture should be thick and pull away from sides of pan.
Mix in butter.
Pour polenta into prepared loaf pan.
Refrigerate until set, about 1 hour.
Remove polenta from pan and cut into 1/2-inch slices.
While polenta is chilling, prepare tomato sauce.
Combine tomatoes, celery, and pepper in a deep bowl.
In a small bowl, combine basil, salt, mustard, sugar, and vinegar.
Toss to combine ingredients.
Cover and refrigerate until needed.
Adjust seasonings to taste and toss before serving.
Preheat stovetop grill.
Brush 6 polenta slices with oil.
Cook polenta over medium-high heat for 2 minutes per side.
Polenta should brown slightly on outside and be warm inside.