POLENTA WITH POMODORO SAUCE
Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
- If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
- Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
- Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
- Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 15 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 1 gram
CRISPY SEASONED POLENTA SQUARES
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.
Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
POLENTA WITH TOMATO SAUCE - {POLENTA CON SALSA DI POMODORO} RECIPE
Provided by á-170456
Number Of Ingredients 8
Steps:
- In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and saute until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more. Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls. Pour the sauce over the polenta slices and serve immediately. This recipe yields 8 servings.
EGGPLANT POMODORO PASTA
Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 6 bowla
Number Of Ingredients 13
Steps:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat.
- Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
- Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
- Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain and divide the pasta among 6 shallow bowls.
- Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
- Enjoy!.
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