Italian Polenta
Ingredients
- 3 cups water ⓘ
- 2 chicken bouillon cubes
- 1 cup cornmeal ⓘ
- 1 cup cold water ⓘ
- 1/2 onion, chopped ⓘ
- 2 tablespoons olive oil ⓘ
- 1 (15 ounce) Italian-style diced tomatoes ⓘ
- 1 (8 ounce) can tomato sauce ⓘ
- 1 (4 ounce) canned mushrooms ⓘ
- 2 garlic cloves, minced
- 1 tablespoon italian seasoning ⓘ
- 1 teaspoon oregano ⓘ
- 1/4 cup dry parmesan cheese ⓘ
- 1/2 tablespoon butter ⓘ
Instructions
- 1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes.
- 2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano.
- 3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together.
- 4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes.
- 5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.).
- 6. Add the Parmesan cheese and butter and stir into polenta.
- 7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.
Nutrition & Diet Analysis (per serving)
958
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).