Recipe

Polenta With Chunky Tomato Sauce And Pecorino Romano Recipe

Print Recipe

Ingredients

Directions

Step #1 To prepare polenta, place cornmeal In a large-ish saucepan.
Step #2 Gradually add water & 1/2 tsp salt, stirring constantly with a whisk.
Step #3 Bring to a boil.
Step #4 Reduce heat to medium; cook 15 mins, stirring frequently.
Step #5 Remove from heat; stir in the grated cheese.
Step #6 Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly.
Step #7 Press plastic wrap onto surface of polenta; chill 2 hrs or until firm.
Step #8 To prepare sauce, mix tomato & next 6 ingredients (through pepper) in a medium bowl; set aside.
Step #9 Prepare grill.
Step #10 Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray.
Step #11 Grill polenta 5 mins on each side or until golden brown.
Step #12 Serve with tomato sauce, & sprinkle with shaved cheese.
Step #13 Serve as soon as possible.
Enjoy the Polenta with Chunky Tomato Sauce & Pecorino Romano recipe

Viewing Polenta with Chunky Tomato Sauce and Pecorino Romano Receipe