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Polenta with Tomato and Corn Sauce

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Appetizer
Recipe Preparation Level: moderate
    By Carole Kotkin, co-author MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere

    Mixing the cornmeal with cold water insures lump-free polenta. If you want to make the polenta ahead of time it can be kept over barely simmering
    water for a few hours prior to serving.

    Polenta:
    1-1/2 quarts water
    2 teaspoons salt
    1-1/2 cups instant polenta (available at specialty stores) or yellow corn meal
    salt and freshly ground black pepper to taste
    few grindings of nutmeg
    freshly grated Parmesan cheese

    In a heavy 3 to 4 quart saucepan bring 1 quart water and salt to a boil. Mix the polenta or cornmeal with remaining 1/2 quart water. Add the
    cornmeal mixture, stirring well, to the boiling water. Continue stirring over medium-low heat to keep the mixture smooth. Simmer 5 to 6 minutes for
    instant polenta or 20 to 30 minutes for cornmeal, stirring frequently. Polenta will become very thick while cooking. It is done when it comes
    away cleanly from sides of saucepan. Season with salt, pepper, and nutmeg. Dish into soup plates and top with tomato and corn sauce. Sprinkle with
    parmesan cheese. Serves 6.

    Tomato and Corn Sauce:
    2 tablespoons olive oil
    1 small onion, chopped
    1/4 cup chopped parsley
    2 tablespoons fresh oregano or 2 teaspoons dried oregano
    10 plum tomatoes, peeled, seeded, and chopped
    1 cup fresh corn removed from the cob
    salt and freshly ground black pepper
    Heat olive oil in a medium-size skillet and saute onions, parsley, and
    oregano for 5 minutes, or until onions are soft. Add remaining ingredients. Cook 10 to 15 minutes.

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