Polenta with Fresh Tomato Sauce
- 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.
- 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.
- 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.
- Sprinkle with cheese. Serve over tomato sauce. Makes 4 servings.
From the Test Kitchen
Make it a meal with peas with prosciutto, green salad, and Chianti.
Nutrition Facts (Polenta with Fresh Tomato Sauce)
- Per serving:
- 226 kcal ,
- 10 g fat
- (3 g sat. fat ,
- 16 mg chol. ,
- 608 mg sodium ,
- 27 g carb. ,
- 5 g fiber ,
- 8 g pro.