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Monday, December 5, 2011

Meatless Monday: Polenta with Rustic Marinara Sauce

photo from
This dish was so tasty, we forgot to take a photo. Oops. Polenta is easy to make. It's as easy as picking up a bag of Bob's Polenta and following the back directions.

Sometimes we once the polenta is molded, we'll either cut into wedges or circles and eat it cold or grill it on quickly on our grill pan.

Since it's easy to make, I usually don't mind making this quick marinara from Martha Stewart. It's so good, you'll fool your friends into thinking you spent all day slaving over it.

Polenta with Rustic Marinara  Sauce
Adapted Bob's Red Mill/Martha Stewart

2 cups water
Salt to taste
1/2 cup medium-grain yellow polenta
2 tablespoons butter
1/2 cup parmesan cheese

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the cheese and salt to taste.

Spread warm polenta evenly in an 8x8 pan. Put in the refrigerator and let cool until firm.

Marinara Sauce
2 tablespoons olive oil
2 minced garlic cloves
red-pepper flakes, pinch
two 28-ounce cans whole tomatoes with juice, crushed
2 teaspoon of Italian seasoning
salt and pepper to taste

In a large pot, heat 2 tablespoons olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1 to 2 minutes. Add two 28-ounce cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups.

To assemble, flip 8x8 pan over and cut into wedges or use a biscuit cutter and cut into circles. Serve cold or grill (brush with EVOO) in a grill pan for 2 mins per side. Top with marinara sauce.

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