I haven’t tried polenta since I was a vegetarian over 10 years ago. I saw it there at Trader Joe’s and thought to myself, wow I totally forgot about that stuff. It seemed simple light and vegetarian so I grabbed it for a future quick dinner. J wasn’t sure about it up until she actually took her first virgin bite (my explanations/definitions of what it, or lack of, were not computing) but when she tried it she loved it, as did little Z. Quick and easy with little mess, we likey.
Polenta and Marinara Sauce
Makes 2-4 servings.
- Ingredients
- 1/4 c. extra-virgin olive oil
- 3 cloves garlic, peeled
- 1 T. tomato paste
- 1 (35 oz.) can whole peeled tomatoes in their juices and crushed by hand
- pinch of turbinado sugar, blended into a fine powder
- handful of fresh basil
- sea salt and fresh cracked black pepper
- 1 tube of polenta
- fresh grated parmesan cheese
- Preparation
Combine all ingredients except last two into a blender and blend to a nice marinara sauce consistency. Transfer to a medium sized sauce pot and and simmer for about 20-30 minutes stirring occasionally. Cut polenta log into discs about 1/2 inch thick and cook on a lightly sprayed (olive oil) skillet for about 4 minutes on each side, until warm and a bit crisp. To serve pour the warm marinara over cooked polenta and grate fresh parmesan cheese over top. Yummy vegetarian goodness.