MISCELLANEOUS: If you like polenta, you might like to try out this easy way to enjoy it on its own or as a side-dish to go with the entree.

POLENTA WITH TOMATO SAUCE:

 

 

 

2 cups yellow cornmeal or polenta flour                    

3-4 tbsp. olive oil +  2-3 tbsp. extra virgin olive oil

2 onions, finely chopped                                            

1 each carrot & celery; chopped                                             

1 clove garlic, finely chopped

2 oz. pancetta, chopped                                              

1 x 16 oz. can pureed tomatoes

1 bay leaf                                                                   

1 ½ cups each mozzarella cheese, cubed & Parmesan cheese                                    

salt and pepper

 

 

 

In a large saucepan, bring 8 cups slightly salted water to the boil. Sprinkle in polenta flour, whisking vigorously. As soon as the polenta begins to thicken, start stirring with a wooden spoon. Cook until polenta comes away from the sides of the pan. Remove from heat and set aside.

 

In the same saucepan, heat olive oil over medium-high heat until hot to cook onions, garlic, carrot, celery and the pancetta until vegetables are softened. Add pureed tomatoes, bay leaf, salt and pepper to taste. Cover pot and simmer mixture for about 45 minutes.

 

Preheat oven to 375 degrees F. and oil an oven-proof dish. Arrange a layer of polenta on the bottom. Cover this with a thin layer of tomato sauce and sprinkle with mozzarella and parmesan cheese. Drizzle with a little extra virgin olive oil on the top. Repeat the layers until all the ingredients have been used up.

 

Bake polenta for about 30 minutes. Serve immediately.