Polenta with Fresh Tomato Sauce
This quick-to-fix homemade sauce of fresh tomatoes, kalamata olives, and rosemary is served with fried polenta. For full flavor, sprinkle shredded smoked Gouda cheese.
Ingredients
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2 teaspoons olive oil
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1/2 teaspoon bottled minced garlic
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6 plum tomatoes, coarsely chopped (about 2 cups
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1/4 cup pitted halved kalamata olives or sliced pitted ripe olives
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2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh thyme
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1 16-ounce package prepared polenta or 1 recipe Sliced Polenta
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1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces)
Directions
1.
Heat oil and garlic in a medium saucepan over medium heat. Add tomatoes and cook for 2 minutes. Stir in olives and rosemary or thyme; bring mixture to boiling. Reduce heat and simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper.
2.
To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
3.
To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4- to 5- inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.
4.
Sprinkle with cheese. Serve over tomato sauce. Makes 4 servings.
Menu Suggestion
Make it a meal with peas with prosciutto, green salad, and Chianti.
Nutrition information
Calories 226, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 16 mg, Sodium 608 mg, Carbohydrate 27 g, Fiber 5 g, Protein 8 g. Daily Values: Vitamin C 35%.
Percent Daily Values are based on a 2,000 calorie diet
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