BROILED POLENTA with TOMATO SAUCE

BROILED POLENTA with TOMATO SAUCE

Giorgio Celmo

Ingredients

1 recipe basic polenta (recipe follows), kept warm

1/4 pound Fontina cheese, preferable Italian, grated (about 1 cup)

2 tablespoons olive oil plus additional for brushing

1 large onion

1 garlic clove, chopped

1 28- to 32-ounce can imported Italian whole tomatoes including juice

1 tablespoon chopped fresh parsley leaves

Directions

In a bowl; stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl and cool. Polenta may be made 2 days ahead and chilled, covered.

In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, “crush by hand” to break up and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.

Preheat broiler.

Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.

Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.

Arrange polenta on a platter and spoon sauce over it.

Accompaniment: freshly grated Parmesan

BASIC POLENTA

Ingredients

4 cups water

1 teaspoon salt

1 cup Polenta or instant polenta

Directions

In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lump less texture and fragrant flavor. I believe pre cooked produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

Serves 4 as a main course