Creamy Polenta with Fiery Garlic Pomodoro
Details
This rustic Italian staple delivers maximum garlic goodness in a surprisingly simple, soul-warming meal.
Ingredients
For the Fiery Garlic Pomodoro Sauce
For the Creamy Polenta
Instructions
Prepare the Garlic Pomodoro Sauce
Heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the thinly sliced garlic and, if using, the chopped onion. Sauté gently for 8-10 minutes, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to burn it.
Add The Red Pepper Flakes
Add the red pepper flakes (if using) and stir for another minute. Pour in the crushed tomatoes or tomato passata and vegetable broth or water. Add the sugar (if using), salt, and black pepper to taste.
Bring The Sauce To A Gentle Simmer
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld and deepen.
Stir In The Fresh Basil Leaves
Just before serving, stir in the fresh basil leaves.
Prepare the Creamy Polenta
While the sauce simmers, bring the water or vegetable broth to a boil in a heavy-bottomed pot. Add the salt.
Whisk In The Polenta In A Steady Stream
Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and continue to stir frequently (or continuously, depending on the type of polenta) to prevent sticking, for about 30-45 minutes for coarse-grain polenta, or 5-10 minutes for instant polenta, until it is thick and creamy.
Remove It From The Heat
Once the polenta is cooked, remove it from the heat. Stir in the optional butter until fully melted and combined.
Serve
Ladle generous portions of the creamy polenta into shallow bowls. Spoon a generous amount of the fiery garlic pomodoro sauce over the top.
Garnish With Extra Fresh Basil And A Sprinkle
Garnish with extra fresh basil and a sprinkle of grated Parmesan cheese, if desired, and serve immediately.
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