Polenta with Tomato Sauce is a versatile dish that can be enjoyed year-round. Its hearty nature makes it suitable for chilly winter evenings or as a side dish at summer barbecues. Polenta can be served as a porridge, or allowed to cool into a loaf that can be sliced. Nonna Mary was kind enough to invite us into her kitchen to show us how she makes this traditional Italian dish.
INGREDIENTS
FOR SAUCE:
- 1 litre tomato sauce
- 1/2 large white onion
- Approx. 3/4 cup olive oil
- 1 tsp oregano
- 4 leaves fresh basil
- Salt to taste
FOR POLENTA:
- 1/2 stick butter
- 3 tsp salt
- 4 1/2 cups water
- 500g polenta
- 1/2 cup Parmigiano Reggiano
DIRECTIONS
FOR SAUCE:
- Heat olive oil in a pot over medium heat.
- Sauté diced onion until translucent.
- Add tomato sauce and stir.
- Season with salt, oregano, and basil.
- Simmer gently while preparing polenta.
FOR POLENTA:
- In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and salt, stirring constantly to prevent lumps.
- Reduce the heat low and simmer the polenta, stirring occasionally, for about 30 minutes.
- Cut the butter into cubes. Add the butter to the polenta while continuing to stir.
- Add salt to the polenta.
- Serve sauce over polenta, garnished with Parmigiano Reggiano and basil.
That's it! Maria suggests pairing this dish with chicken, a crisp green salad and a glass of Chianti for a delightful Italian meal. Buon appetito!
—Tre Mari Bakery
