Cheesy Polenta With Rich Tomato Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 4 cups sliced mushrooms
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and pepper
• 8 cups water
• 1 teaspoon salt
• 2 cups medium-grind cornmeal
• 1 tablespoon butter
• 5 tablespoons fresh grated parmesan cheese

Recipe

• 1 in a saucepan over medium heat, add the oil.
• 2 add the next 5 ingredients; cook for 5 minutes or until soft.
• 3 add in the tomatoes, parsley, basil, thyme, and rosemary.
• 4 bring to a simmer and simmer for 15 minutes.
• 5 season with salt and pepper to taste.
• 6 in a large soup pot, heat the water with 1 teaspoon of salt to boiling.
• 7 pour in the cornmeal in a slow stream while whisking constantly.
• 8 lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
• 9 add in the butter and parmesan cheese; stir to combine.
• 10 ladle the polenta into individual bowls; top with tomato sauce.
• 11 sprinkle with extra parmesan cheese.