Tomato Polenta

This tomato polenta recipe from Chef Norma Martinez of Chaplos is versatile, nutrient-rich and perfect for vegetarians. The polenta and sauce can be made ahead of time, making this a convenient dish for the family or for company.

Tomato Polenta
Serves 6

Spicy Marinara Sauce
2 T. olive oil
1/2 white onion, chopped
5 tomatoes, diced
1 t. minced garlic
1/2 cup white wine
1 bay leaf
1 t. sugar
Salt and pepper to taste
10 basil leaves, minced
1/2 t. crushed pepper

Heat a saucepan. Add oil, onion, tomatoes and garlic. Cook for about 8 minutes. Add the wine, bay leaf, sugar, salt and pepper. After simmering for about 5 minutes, check the taste and add more salt or pepper if needed. Finish the sauce with basil and crushed pepper.

Polenta
4 1/2 c. water
1 t. salt
1 1/2 c. polenta
1/2 c. heavy cream
1/2 c. Parmesan cheese
1/2 c. sun-dried tomatoes, sliced

Boil salted water in a large saucepan. Slowly pour in the polenta, stirring continuously with a wooden spoon to avoid lumps. Cook for 5 minutes. Add heavy cream and cook 3-5 minutes. Add Parmesan and tomatoes. Pour into a 13-by-9-inch pan coated with a bit of olive oil. Let sit about 20 minutes and cut into desired shape. 

To serve: Heat a sauté pan with a bit of olive oil and sear both sides of the polenta until you get a brown and crispy crust. As an alternative, grill the polenta. Serve over the spicy marinara and with fresh veggies and top with arugula salad. 

Chef Norma Martinez
Chaplos
925 B St., Suite 100, San Diego, CA 92101
619-798-3888
chaplos.com