polenta cakes with tomato sauce
3/4 cup polenta, prepared according to package’s instructions
1 Tbsp plus 2 tsp olive oil
1 small onion, small dice
5 cloves garlic, divided, minced
Kosher salt and freshly ground black pepper
1 28-oz can peeled whole tomatoes, crushed by hand
Make the polenta:
1. Pour the prepared polenta into a square or rectangular pan. Cool and then invert onto a cutting board.
2. Cut the polenta into triangles, or whichever shape you prefer.
3. Heat 1 Tbsp of the oil in a pan over medium high heat. Sear each triangle until crisp and golden brown, about 3-5 minutes each side, depending on the thickness.
Make the sauce:
1. Heat the remaining 2 tsp oil over medium heat in a medium pot.
2. Add the onion and garlic and season with salt and pepper. Sweat until softened, about 5-7 minutes.
3. Add the tomatoes and juice to the pot. Stir and simmer over medium low heat for 20-30 minutes, until the flavors have melded but remain bright.
Spoon the tomato sauce onto a plate. Top with seared polenta. Serve with wilted baby spinach.
I love polenta! Definitely going to start making it more.
This looks delicious! Haven’t had polenta savoury style yet….gonna try it soooon!
Awesome! Let me know how it comes out, and what tweaks you made. This was recipe test #1 so it’s still rough around the edges. Enjoy!
Polenta reminds me on my childhood. I’ll definitively make your recipe soon!
Nice! I actually didn’t start playing around with polenta until the past few years. Have fun reminiscing!