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Polenta with Chunky Tomato Sauce and Pecorino Romano

Yield 6 servings (serving size: 2 polenta rounds and 1/2 cup tomato sauce)
Polenta is a thick cooked mixture made with cornmeal and a liquid (water, broth, or milk). When chilled, polenta solidifies and can be cut into shapes and grilled or sautéed. Polenta may be prepared ahead, covered, and refrigerated overnight.

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

Nutrition Information

  • calories 251
  • caloriesfromfat 24 %
  • fat 6.7 g
  • satfat 2.4 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 9 g
  • carbohydrate 40.4 g
  • fiber 5 g
  • cholesterol 14 mg
  • iron 1.1 mg
  • sodium 549 mg
  • calcium 154 mg

How to Make It

  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.