Ingredients and Weight:
- 1 cup polenta (coarsely ground cornmeal)
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 cup shredded mozzarella cheese (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, bring broth to a boil.
- Add polenta slowly, whisking constantly to prevent lumps.
- Reduce heat to low and simmer for 20 minutes, or until polenta is cooked through and tender.
- Stir in Parmesan cheese.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until softened.
- Add garlic and cook for 1 minute more.
- Stir in tomatoes, oregano, salt, and pepper.
- Bring to a simmer and cook for 10 minutes, or until sauce has thickened.
- Spread polenta evenly in a 9x13 inch baking dish.
- Top with tomato sauce.
- Sprinkle with mozzarella cheese, if desired.
- Bake for 20 minutes, or until cheese is melted and bubbly.
Nutritional Information:
- Calories: 315 per serving
- Carbohydrates: 50g
- Protein: 15g
- Fat: 10g
- Fiber: 4g
Dish Characteristics:
- Creamy and comforting
- Savory and slightly sweet
- Perfect for a cozy dinner or brunch
- Suitable for vegetarians
User Comments:
- "This dish was absolutely delicious! The polenta was creamy and the tomato sauce was perfectly tangy."
- "I love how easy this recipe is to make. It's a great go-to weeknight meal."
- "The combination of polenta, tomatoes, and cheese is perfect. I'll definitely be making this again."
Special Precautions and Tips:
- Use a heavy-bottomed saucepan to prevent polenta from sticking.
- Whisk constantly while adding polenta to prevent lumps.
- Season to taste with salt and pepper.
- Let polenta cool slightly before serving to prevent burns.
