Italian Polenta

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.