Ingredients for Polenta
Pouring polenta in a thin stream
Adding grated cheese
Constant stirring
Polenta pulling from the side of the pot
Polenta cooling in a glass dish
Slicing cooled polenta
Sauteeing sliced polenta
Polenta with Marinara Sauce
Polenta with Marinara
Sauce
Ingredients:
6 cups water
1 tablespoon salt
2 tablespoons butter
2 cups coarse polenta
½ cup grated parmesan or pecorino romano cheese
Oil for sautéing
Chopped Italian parsley for garnish (optional)
1. Bring water to a rapid boil in a large heavy pot
or Dutch oven. Add salt and butter.
2. Pour polenta into the boiling water in a thin
stream. Whisk or stir continuously to
prevent lumps from forming. Turn heat
down to low.
3. Switch to a long handled wooden spoon. Continue stirring the polenta. After about 15 minutes add the grated
cheese. Continue to stir the polenta for
another 15 minutes or until it pulls from the side of the pot. This process will take 25 – 50 minutes
depending on the quantity being cooked and the coarseness of the polenta.
4. When the polenta is done, pour it into a loaf
pan, baking pan, roasting pan or other similar container. Cover loosely and let cool, about 2 hours.
5. When ready to cook, unmold polenta onto a
chopping board. Cut into ½” thick
slices.
6. Prepare serving dish by spooning 4 tablespoons
of marinara sauce on the bottom of the platter.
Place in a 200°F oven.
7. Heat oil in a shallow skillet. Carefully place sliced polenta into hot oil
and cook until golden. Turn and cook
other side. Transfer slices to prepared
platter. Return to oven to keep warm.
8. When all of the slices have been cooked and
plated, spoon more marinara sauce over the polenta. Sprinkle chopped parsley on top of the dish.
Marinara Sauce:
Ingredients:
2 tablespoons olive oil
½ cup diced onions
1 tablespoon crushed garlic
2 bay leaves
1-28 oz can crushed tomatoes
Salt and pepper to taste
½ cup basil chiffonade
1. Heat
olive oil. Sauteé onions for 2 minutes
or until softened. Add garlic and cook
for 2 more minutes. Add bay leaves and
cook for 1 minute.
2. Add crushed tomatoes with its juice. Season with salt and pepper. Add basil if using.
3. Simmer for 45-60 minutes, stirring occasionally
to prevent scorching. Adjust seasoning
if necessary.
4. Ladle over polenta or pasta. Or, let cool and transfer to clean container
or jar. It will keep in the refrigerator
for up to 2 weeks or freeze up to 3 months.
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Polenta is a grainy flour made from ground maize. Maize, or corn, was introduced to Italy from
the New World in the 17th century and soon replaced most of the
other local grains in use because polenta adapted very well to the regions’
dairy products. Generally, there are two
kinds of polenta: fine and coarse. Fine
polenta cooks faster but I prefer the coarse kind because it has a more
interesting texture.
Polenta can be served plain which is just boiled in water,
or it can be dressed up. I like to cook
it with butter (prevents it from sticking to the pot) and cheese which makes it
good enough to eat on its own. It can be
served soft like porridge which is often accompanied with meat and gravy. It can also be poured into a mold, sliced,
and fried or grilled.
I have served polenta in different ways. There was polenta with chipotle en adobo which was highly flavored and didn’t need a
sauce. There was Polenta al Forno which is sliced and baked with chopped tomatoes
and cheese. And then there is Polenta Elisa in honor of my daughter’s
birthday, which is a 2-layer dish with sage and cheese. My father-in-law’s family hails from Casali
in the Abruzzo region of Italy. He told
me that Nana (his mother) always
served polenta with pork sausages. And
so this is how we eat polenta.
This marinara sauce recipe is something I came up with when
I volunteered to bring a hot pasta dish for 40 people for lunch to my
daughter’s Academic Decathlon competition.
I must have been crazy to make this sauce from scratch when we had to
leave the house at 6:00 in the morning to get to the competition which was 50
miles away! Or maybe, this is just how
much I love to cook :-). You can multiply this recipe and store the
leftovers. I froze mine which will be
good for other pasta or polenta dishes.
I like using the canned crushed tomatoes because it is thick
and is packed in its own juices. No, I
wasn’t crazy enough to start with fresh San Marzano or Roma tomatoes! Onions and garlic added depth to the
flavor. And of course, the basil added
an herbaceous flavor which made this sauce transcendent. Overall, this marinara sauce was thick
without being chunky. It clung to the
pasta and bathed it with a majestic flavor.
Best of all, it is easy to make and versatile to use.
So what are some of your family’s favorite dishes?
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