Spicy Tomato Polenta
Spicy Tomato Polenta
Polenta and quinoa and are simmered then served with a spicy tomato sauce with portobello mushroom, garlic, chillies and sherry. Serve topped with Parmesan cheese.
Ingredients
Serves: 4
- 4 1/4 cups water
- 60g polenta
- 90g quinoa
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 onions, finely diced
- 1 large portobello mushroom, diced
- 3 cloves garlic, crushed
- 800g canned diced tomatoes
- 4 tablespoons sherry
- 1/2 teaspoon dried crushed chillies (optional)
- 1 teaspoon dried oregano
- salt and freshly ground black pepper, to taste
- 1/2 bunch spring onions, trimmed and diced
- 60g grated parmesan cheese
- shaved parmesan cheese to garnish
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- In a small bowl, whisk together 1/2 the water with the polenta, quinoa and salt. Bring the remaining water to the boil in a heavy saucepan. Stir the polenta mixture into the boiling water and continue stirring. Be careful! The polenta may spit and sputter and can burn. Turn the heat to low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.
- Make the sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions and cook for about 5 minutes, stirring often, until they have softened. Stir in the mushroom and garlic and cook for 5 minutes. Then add the tomatoes, sherry, chillies and oregano. When the sauce comes to the boil, turn the heat to low and simmer for 30 minutes. Season with salt and pepper.
- When the polenta has cooked for 40 minutes, stir in the spring onions and grated cheese. Mound the polenta on plates, make a well in the centre of each mound and ladle in the sauce. Garnish with the shaved cheese.
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Reviews and Ratings
Global Ratings:
(35)
Reviews in English (25)
Great vegetarian meal, easy to prepare. I used quinoa instead of polenta which worked really well- yum. - 04 Feb 2012
This turned out to be a wonderful Valentines Day dinner for two. The sauce was wonderful -- we added more mushrooms and left out the green onions and enjoyed it immensely! We actually simmered the sauce for about three hours and thought it really helped the flavor intensify. For the polenta, we used only cornmeal and it turned out wonderfully. - 04 Mar 2001 (Review from Allrecipes USA and Canada)
This was sooo gooood! However, I didn't put as many green onions in the polenta - I just put in one bunch, and I didn't use the quinoa. The tomato sauce was excellent. Thanks, Jen! - 17 Jan 2001 (Review from Allrecipes USA and Canada)
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