A Quick Polenta Supper

Name: A Quick Polenta Supper
Ingredients: 1 cup chicken broth; 2 teaspoons light olive oil; 1 small shallot; 1 garlic clove, peeled and sliced thin; 1 ripe plum tomato, chopped; About 1 cup shredded or chopped cooked meat, such as leftover braised lamb, beef, or veal, or poultry; A splash of red wine; 1/3 cup 1-minute polenta; Pinch of salt; 1 teaspoon butter; 1 tablespoon grated Parmesan; Sprig of fresh basil, or a little chopped fresh parsley

12 ingredients

8 steps

Ingredients

1 cup chicken broth
2 teaspoons light olive oil
1 small shallot
1 garlic clove, peeled and sliced thin
1 ripe plum tomato, chopped
About 1 cup shredded or chopped cooked meat, such as leftover braised lamb, beef, or veal, or poultry
A splash of red wine
1/3 cup 1-minute polenta
Pinch of salt
1 teaspoon butter
1 tablespoon grated Parmesan
Sprig of fresh basil, or a little chopped fresh parsley

Directions

1

Bring the broth to a simmer.
2

Meanwhile, heat the oil in a small pan, and saute the shallot for 1 minute, then add the garlic and the tomato, and saute another 12 minutes (you want the tomato just barely cooked).
3

Add the meat pieces and stir, then splash in the wine and cook down a little.
4

By this time, the broth should be simmering.
5

Pour in the polenta in a slow, steady stream as you stir constantly and continue to cook, stirring for a full minute.
6

Remove the pan from the heat, add salt to taste, and stir in the butter and half the Parmesan.
7

Spoon onto a warm plate, and arrange the meat garnish on top.
8

Sprinkle on the remaining Parmesan, and top with a sprig of small basil leaves, if you have them; otherwise, use some chopped parsley.