Italian Polenta Recipe

Name: Italian Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2 chicken bouillon cubes; 1 cup cornmeal; 1 cup cold water; 1/2 onion, chopped; 2 tablespoons olive oil; 1 (15 ounce) Italian-style diced tomatoes; 1 (8 ounce) can tomato sauce; 1 (4 ounce) canned mushrooms; 2 garlic cloves, minced; 1 tablespoon italian seasoning; 1 teaspoon oregano; 1/4 cup dry parmesan cheese; 1/2 tablespoon butter

Servings: persons

3 cups water
2 chicken bouillon cubes
1 cup cornmeal
1 cup cold water
1/2 onion, chopped
2 tablespoons olive oil
1 (15 ounce) Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) canned mushrooms
2 garlic cloves, minced
1 tablespoon italian seasoning
1 teaspoon oregano
1/4 cup dry parmesan cheese
1/2 tablespoon butter

1
1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes.
2
2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano.
3
3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together.
4
4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes.
5
5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.).
6
6. Add the Parmesan cheese and butter and stir into polenta.
7
7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups water, 2 chicken bouillon cubes, 1 cup cornmeal, 1 cup cold water, and more.

Yes, Italian Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Polenta

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