Italian Polenta

Name: Italian Polenta
Ingredients: 3 cups water; 2 chicken bouillon cubes; 1 cup cornmeal; 1 cup cold water; 1/2 onion, chopped; 2 tablespoons olive oil; 1 (15 ounce) Italian-style diced tomatoes; 1 (8 ounce) can tomato sauce; 1 (4 ounce) canned mushrooms; 2 garlic cloves, minced; 1 tablespoon italian seasoning; 1 teaspoon oregano; 1/4 cup dry parmesan cheese; 1/2 tablespoon butter

14 ingredients

7 steps

Ingredients

3 cups water
2 chicken bouillon cubes
1 cup cornmeal
1 cup cold water
1/2 onion, chopped
2 tablespoons olive oil
1 (15 ounce) Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) canned mushrooms
2 garlic cloves, minced
1 tablespoon italian seasoning
1 teaspoon oregano
1/4 cup dry parmesan cheese
1/2 tablespoon butter

Directions

1

1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes.
2

2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano.
3

3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together.
4

4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes.
5

5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.).
6

6. Add the Parmesan cheese and butter and stir into polenta.
7

7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.