Seared Polenta With Spicy Heirloom Tomato Sauce

Name: Seared Polenta With Spicy Heirloom Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for the baking dish; 1 large yellow onion, coarsely chopped; 2 1/2 tablespoons garlic, chopped; 3/4 teaspoon red pepper flakes; 6 pounds ripe heirloom tomatoes, quartered if you are not peeling them; 1/4 cup plus 2 tablespoons tomato paste; salt; freshly ground black pepper; 3/4 cup fresh basil, chopped; 2 cups plain unsweetened soymilk; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; 1 cup corn grits/polenta; 1/4 cup whole wheat pastry flour or corn flour; canola oil for frying; 1 cup fresh flat-leaf parsley, chopped; 1/2 cup pine nuts, toasted

Servings: persons

3 tablespoons olive oil, plus more for the baking dish
1 large yellow onion, coarsely chopped
2 1/2 tablespoons garlic, chopped
3/4 teaspoon red pepper flakes
6 pounds ripe heirloom tomatoes, quartered if you are not peeling them
1/4 cup plus 2 tablespoons tomato paste
salt
freshly ground black pepper
3/4 cup fresh basil, chopped
2 cups plain unsweetened soymilk
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup corn grits/polenta
1/4 cup whole wheat pastry flour or corn flour
canola oil for frying
1 cup fresh flat-leaf parsley, chopped
1/2 cup pine nuts, toasted

1
Heat the oil in a large, nonreactive pot over medium heat.
2
Add the onion and cook, stirring frequently, until it softens but does not brown, 8 to 10 minutes.
3
Add the garlic and red pepper flakes and cook, stirring frequently, another 2 minutes.
4
Stir in the tomatoes, cover the pot, and cook, stirring frequently, until the tomatoes are soft, about 10 minutes.
5
Using a potato masher, mash the tomatoes to break up the chunks.
6
Add the tomato paste and 1/2 tsp salt and simmer, uncovered, stirring frequently, until the sauce thickens to the desired consistency, 30 to 45 minutes.
7
Season with salt and pepper.
8
Add the basil and simmer for 2 minutes more, then remove pot from heat.

707

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for the baking dish, 1 large yellow onion, coarsely chopped, 2 1/2 tablespoons garlic, chopped, 3/4 teaspoon red pepper flakes, and more.

Yes, Seared Polenta With Spicy Heirloom Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!