Ingredients: |
Ingredients: Polenta:
4 tbsp Unsalted Butter
2 tbsp Extra-Virgin Olive Oil
2 Garlic Cloves, Smashed and Peeled
7 cups Water
1 1/2 tsp Salt
1/2 tsp Pepper
1 1/2 cups Cornmeal (use traditional Quaker Yellow Corn Meal brand!)
3 oz Pecorino Romano cheese, grated (1 1/2 cups)
1/4 cup Half-and-Half (whole milk can be substituted)
Plan Ahead: The polenta needs to be cooled for 3 hours before being cut, baked, and served
Red Sauce:
1 can (14.5 oz) Whole Peeled Tomatoes
1/4 cup Extra-Virgin Olive Oil
1 Onion, Peeled and Halved Through Root End
1 can (15 oz) can Tomato Sauce
1 oz Pecorino Romano Cheese, Grated (1/2 cup)
1 1/2 tbsp Sugar
3/4 tsp Salt
1/2 tsp Garlic Powder
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Directions: |
Directions:For the Polenta:
1. Lightly grease 8-inch square baking pan. Heat butter and oil in Dutch oven over medium heat until butter is melted. Add garlic and cook until lightly golden, about 4 minutes. Discard garlic.
2. Add water, salt, and pepper to butter mixture. Increase heat to medium-high and bring to boil. Add cornmeal in slow, steady stream, whisking constantly. Reduce heat to medium-low and continue to cook, whisking frequently and scraping sides and bottom of pot, until mixture is thick and cornmeal is tender, about 20 minutes.
3. Off heat, whisk in Pecorino and half-and-half. Transfer to prepared pan and let cool completely on wire rack. Once cooled, cover with plastic wrap and refrigerate until completely chilled, at least 3 hours.
For the Red Sauce:
4. Process tomatoes and their juice in blender until smooth, about 30 seconds. Heat 1 tbsp oil in large saucepan over medium heat until shimmering. Add onion, cut side down, and cook without moving until lightly browned, about 4 minutes. Add pureed tomatoes, tomato sauce, Pecorino, sugar, salt, garlic powder, and remaining 3 tbsp oil. Bring mixture to boil, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 15 minutes. Remove from heat, discard onion, cover, and keep warm.
5. Adjust oven rack to middle position and heat oven to 375º. Line rimmed baking sheet with parchment paper, then grease parchment. Cut chilled polenta into 6 equal pieces (about 4 by 2 2/3 inches each). Place on prepared sheet and bake untilheated through and beginning to brown on bottom, about 30 minutes. Serve each portion covered with about 1/2 cup red sauce. |
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