Tuesday, December 9, 2014

Parmesan Polenta with Tomato Sauce (Quick Recipes Series)

Polenta if made with the fast cooking variety presents its sunny goodness in minutes. Mounded in a bowl, it invitingly glistens. A possible response? Make an ample indentation, sprinkle some Parmesan, pour in a simple, easily made tomato sauce, and top with more cheese!

provides a huge serving for a very hungry person
  • Polenta, quick cooking (I used fine grain), 120 ml/4 fluid ounces
  • Water, 355 ml/12 fluid oz
  • Tomato paste, 3 T to be diluted with 8 T of water
  • Garlic, one large clove, minced
  • Thyme, dried, 1/4 tsp
  • Olive oil, 1 T
  • Parmesan, freshly grated, 2 heaping T plus some 'ribbons' made with a veggie peeler for garnishing
  • Salt and freshly ground black pepper to taste
Put the 355 ml/12 fluid oz of water into a medium-sized saucepan and bring to a boil.  In a skillet, saute minced garlic in olive oil for a minute or two over medium low heat, and then add the tomato paste and thyme.

Carefully pour in eight tablespoons of water and blend.

Simmer for a few minutes until thickened. Add salt and freshly ground black pepper to taste. Reserve and keep warm.

Into the boiling water, very gradually add the polenta in a fine rain, all the while stirringContinue to stir over low heat and simmer for a few minutes. Test taste to see if it's cooked to your preference. Pile into a bowl. Make a well in the centre and line it with one heaping tablespoon of Parmesan.

Puddle some sauce.

Scatter another heaping tablespoon of cheese and finish with cheese ribbons.

Dwarf snapdragons are still blooming chez nous!

This colourful duo of polenta and tomato sauce are made for each other. The sauce brings to each substantial spoonful of warming porridge a fragrant reminder of summer.

Dirac the kitten often assists in my publishing posts at Souped-up Garden. Here he is identifying some prose needing revision.

He attentively observes my editing.

He thoughtfully approves.

À la prochaine!