Homemade Polenta Squares with Chunky Tomato Sauce
Transform your kitchen into a rustic Italian trattoria with these delightful Homemade Polenta Squares with Chunky Tomato Sauce. Featuring creamy, Parmesan-infused polenta, this recipe elevates a humble ingredient into golden, crispy squares that serve as the perfect base for a vibrant, herbaceous tomato sauce. The sauce, a hearty blend of diced tomatoes, garlic, onion, and fresh basil, is simmered to flavorful perfection with a hint of red pepper for subtle heat. Quick to prepare and full of authentic flavors, these polenta squares are crispy on the outside, tender on the inside, and ideal for a cozy dinner or a standout appetizer. Garnished with freshly grated Parmesan or aromatic basil, this recipe is a true celebration of comfort and simplicity, perfect for impressing family or guests alike.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 14 ounces Canned diced tomatoes (with juices)
- 2 cloves Garlic cloves, minced
- 1 small Yellow onion, finely chopped
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Fresh basil, chopped
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper
- Grated Parmesan or fresh basil (for garnish)
Instructions
Bring 4 cups of water and 1 teaspoon salt to a boil in a medium saucepan.
Gradually whisk in the polenta, reducing the heat to low. Stir constantly to avoid lumps.
Simmer for 25-30 minutes, stirring frequently, until the polenta thickens and pulls away from the sides of the pan.
Stir in 2 tablespoons of butter and 0.5 cup of grated Parmesan cheese. Adjust seasoning as needed and remove from heat.
Line a 9x9-inch baking dish with parchment paper. Pour the polenta into the dish and smooth out the surface with a spatula.
Let the polenta cool and set at room temperature for at least 1 hour, or refrigerate for 30 minutes for faster setting.
While the polenta sets, make the tomato sauce: heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant (about 5 minutes).
Stir in the canned diced tomatoes, dried oregano, red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens.
Stir in the chopped fresh basil and remove the sauce from heat. Set aside.
Once the polenta is set, lift it out of the baking dish using the parchment paper and transfer it to a cutting board. Cut into squares or rectangles.
Heat a non-stick skillet or grill pan over medium-high heat. Lightly oil the surface and add the polenta squares. Cook for 2-3 minutes on each side, until golden brown and crispy.
Serve the polenta squares topped with the chunky tomato sauce. Garnish with grated Parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 16.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
