|photo from SimplyRecipes.com|
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
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.
2 minced garlic cloves
red-pepper flakes, pinch
two 28-ounce cans whole tomatoes with juice, crushed
salt and pepper to taste