Polenta is a traditional Italian dish that is made with boiled cornmeal. It is usually served as a side dish, but it can also be the main course of a meal. Polenta with tomatoes is an easy and flavorful dish that is perfect for a weeknight meal. The creamy cornmeal provides a delicious base for the sweet and acidic tomatoes.
Ingredients
7 cups of water
1 1/2 tsp kosher salt
1 2/3 cups polenta
1 tbsp olive oil
1 28oz can San Marzano whole peeled tomatoes, chopped
Method
In a large pot add water, salt, and polenta.
Bring to a boil, stirring often.
Add oil and reduce heat to medium and cook until polenta thickens and pulls away from the sides, stirring often. This should take 20-30 minutes.
Moisten a glass pan with water and pour the polenta into the pan to let cool.
When cooled, turn out onto a cutting board.
Cut into rectangular pieces and sear in a hot skillet until golden brown.
Top with tomatoes and serve.
