Tomato Polenta

1. 1

   In a small saucepan, bring 1/2 cup tomato juice to a boil.

2. 2

   Lower heat and let simmer until tomato juice is reduced to 1/4 cup.

3. 3

   Whisk in 1 tablespoon butter, off the heat, until creamy.

4. 4

   Set aside.

5. 5

   In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.

6. 6

   Lower heat to medium.

7. 7

   Slowly add cornmeal, letting it slip through your fingers.

8. 8

   Stir constantly with a wooden spoon, making sure that no lumps form.

9. 9

   Stir until thick, but still runny and creamy, about 8 to 10 minutes.

10. 10

    Cut 3 tablespoons butter into small pieces.

11. 11

    Add bit by bit, stirring constantly.

12. 12

    Season to taste with salt and freshly ground black pepper.

13. 13

    Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.

14. 14

    Serve immediately.

No additional tips available.