Polenta With Chunky Tomato Sauce And Pecorino Roman

Name: Polenta With Chunky Tomato Sauce And Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta:; 1 1/2 cups uncooked instant cornmeal; 6 cups water; 1/2 teaspoon salt; 1/2 cup (2 ounces) grated pecorino Romano cheese; Cooking spray; Tomato sauce:; 2 1/2 cups chopped tomato (about 2 large); 1/4 cup thinly sliced shallots (about 1 large or 2 small shallots); 3 tablespoons thinly sliced fresh basil (about 12 leaves); 1 tablespoon minced fresh marjoram or oregano; 1 teaspoon extravirgin olive oil; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) shaved pecorino Romano cheese

Servings: persons

Polenta:
1 1/2 cups uncooked instant cornmeal
6 cups water
1/2 teaspoon salt
1/2 cup (2 ounces) grated pecorino Romano cheese
Cooking spray
Tomato sauce:
2 1/2 cups chopped tomato (about 2 large)
1/4 cup thinly sliced shallots (about 1 large or 2 small shallots)
3 tablespoons thinly sliced fresh basil (about 12 leaves)
1 tablespoon minced fresh marjoram or oregano
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved pecorino Romano cheese

1
To prepare polenta, place cornmeal in a large saucepan. Gradually add water and 1/2 teaspoon salt, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 15 minutes, stirring frequently. Remove from heat; stir in grated cheese. Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2
To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.
3
Prepare grill.
4
Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown. Serve with tomato sauce, and sprinkle with shaved cheese. Serve immediately.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: Polenta:, 1 1/2 cups uncooked instant cornmeal, 6 cups water, 1/2 teaspoon salt, and more.

Yes, Polenta With Chunky Tomato Sauce And Pecorino Romano falls under the General 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.

That's it — enjoy your meal!

Polenta With Chunky Tomato Sauce And Pecorino Romano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions