I got home from work and saw this on Joy’s blog and decided I would love to try it.  One because I love her, two because it is vegetarian which I like to try more of and three because it was quick and I was hungry.  So through my cupboards I went to begin this dinner for two.

Preheat over to 350.

In an 8-inch square pan, add 4 cups water, 1 cup cornmeal and 1 teaspoon salt. Stir to combine.  It will become cloudy and the cornmeal will sink to the bottom. Place in oven and bake for 45 minutes.Blogs 018

While that Polenta is in the oven, we will whip up the tomato sauce topping which is simple yet so delicious.

You need one 28 oz. can of good quality tomatoes, 1 onion peeled and halved, 4 tablespoons butter.  Add the can of tomatoes, juice and all to a sauce pan, butter and onions.  Leave the onions halved so they are easily removed at the end of the cooking.


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Place the pan over medium heat. Bring to a simmer and cook for 40 minutes, stirring occasionally.  The sauce will thicken as it cooks down.  After the sauce has cooked, remove the onions and discard.

When the Polenta has cooked for 45 minutes, remove from oven and add 4 tablespoons butter and stir until melted.  Return to the over for 15 minutes.

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Polenta will have a dry top and not jiggle when fully baked. Remove from the oven and stir in 1/4 teaspoon red pepper flakes and 1/2 cup grated Parmesan cheese. Allow to cool for at least 15 minutes before serving.

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Chop up fresh basil (once again, I had Cilantro not Basil.  What is with me?) I did buy some yesterday finally.  Add some red pepper flakes, salt and pepper to the sauce.

Now, let’s put this all together, pour yourself some wine, milk, water, Perrier, you decide, sit down and enjoy.  It really is scrumptious.

Polenta, sauce, grated parmesan, basil.  Can we say comforting?

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Until we meet again.

Baked Polenta with Tomato and Basil

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