Polenta with Chunky Tomato Sauce and Pecorino Romano
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.
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- Calories: 251
- Calories from fat: 24%
- Fat: 6.7g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 40.4g
- Fiber: 5g
- Cholesterol: 14mg
- Iron: 1.1mg
- Sodium: 549mg
- Calcium: 154mg
- 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
- 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.
- To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.
- Prepare grill.
- 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.
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