Food recipes
Tomato Polenta
Tomato Polenta Ingredients: tomatoes, red, ripe, raw, year round average butter, without salt cornmeal, degermed, unenriched, yellow Directions: In a small saucepan, bring 1/2 cup tomato juice to a boil. Lower heat an...
Tomato Polenta
Ingredients:
tomatoes, red, ripe, raw, year round average
butter, without salt
cornmeal, degermed, unenriched, yellow
Directions:
In a small saucepan, bring 1/2 cup tomato juice to a boil.
Lower heat and let simmer until tomato juice is reduced to 1/4 cup.
Whisk in 1 tablespoon butter, off the heat, until creamy.
Set aside.
In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.
Lower heat to medium.
Slowly add cornmeal, letting it slip through your fingers.
Stir constantly with a wooden spoon, making sure that no lumps form.
Stir until thick, but still runny and creamy, about 8 to 10 minutes.
Cut 3 tablespoons butter into small pieces.
Add bit by bit, stirring constantly.
Season to taste with salt and freshly ground black pepper.
Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.
Serve immediately.
Ingredients:
tomatoes, red, ripe, raw, year round average
butter, without salt
cornmeal, degermed, unenriched, yellow
Directions:
In a small saucepan, bring 1/2 cup tomato juice to a boil.
Lower heat and let simmer until tomato juice is reduced to 1/4 cup.
Whisk in 1 tablespoon butter, off the heat, until creamy.
Set aside.
In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.
Lower heat to medium.
Slowly add cornmeal, letting it slip through your fingers.
Stir constantly with a wooden spoon, making sure that no lumps form.
Stir until thick, but still runny and creamy, about 8 to 10 minutes.
Cut 3 tablespoons butter into small pieces.
Add bit by bit, stirring constantly.
Season to taste with salt and freshly ground black pepper.
Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.
Serve immediately.