Tomato Polenta

Directions

1. 1
   In a small saucepan, bring 1/2 cup tomato juice to a boil.
2. 2
   Lower heat and let simmer until tomato juice is reduced to 1/4 cup.
3. 3
   Whisk in 1 tablespoon butter, off the heat, until creamy.
4. 4
   Set aside.
5. 5
   In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.
6. 6
   Lower heat to medium.
7. 7
   Slowly add cornmeal, letting it slip through your fingers.
8. 8
   Stir constantly with a wooden spoon, making sure that no lumps form.
9. 9
   Stir until thick, but still runny and creamy, about 8 to 10 minutes.
10. 10
    Cut 3 tablespoons butter into small pieces.
11. 11
    Add bit by bit, stirring constantly.
12. 12
    Season to taste with salt and freshly ground black pepper.
13. 13
    Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.
14. 14
    Serve immediately.