God, I love polenta. It’s cheap as sin and delicious in that warm, gooey, stick-to-your-ribs way. I made a batch last night and it turned out great, so I thought I’d share.
Mushy Bowl o’ Polenta
Ingredients
- ½ large onion, chopped
- 3 cloves garlic
- tablespoon or so canola or vegetable oil
- kosher salt
- ½ teaspoon each dried oregano and thyme, and 1/4 teaspoon rubbed sage
- 3 ½ cups water
- 1 cup polenta
- 1 can cheapo tomato sauce
- vegan margarine
- balsamic vinegar
Heat oil in a heavy-bottom saucepan. Add onion, garlic, and a heavy pinch of kosher salt and sauté over medium heat until onions soften. Add herbs and continue to sauté for a couple minutes, until the whole house smells AMAZING.
Add water, a couple more pinches of salt, and polenta. Stir constantly until thickened. Clamp on a tight-fitting lid (if yours is less than perfect, wrap a sheet of aluminum foil around the underside of the lid – this should close the leaks), turn heat as low as it’ll go, and simmer 20-25 minutes, stirring at least every 5 minutes.
To serve, mix about a cup of the prepared polenta with a tablespoon of tomato sauce, a wee bit (like maybe a teaspoon?) of margarine, and a splash of balsamic vinegar.