Polenta may be seasoned with almost any pasta sauce.
|3 1/2 cups||water||900 mL|
|1 tsp||salt||4 g|
|1 1/2 cup||cornmeal (polenta)||200 g|
|3/4 cup||My Mother's Tomato Sauce||190 mL|
|4 tbsp||Parmesan cheese, grated||12 g|
Before you start
Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).
- Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-
- Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.
- The polenta is cooked when it pulls away from the sides of the pan, about 40 min.
- Few minutes before the end of polenta cooking, heat the tomato sauce in a saucepan over low heat.
- Portion out polenta to the dishes, add the sauce, sprinkle with parmesan, then serve.
Nutrition Facts Table
per 1 Serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Cholesterol, Saturated Fat
- Source of :
- Copper, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
- Good source of :
- Magnesium, Selenium, Vitamin A
- Excellent source of :
|Meat and Alternatives||0|