Polenta with Homemade Tomato-Seafood Sauce

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• Tomato-Seafood Sauce
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 celery stalk, minced
• 2 tablespoons olive oil
• 1 tablespoon dried Italian seasoning
• 2 tablespoons minced fresh parsley
• 1 1/2 cubes fish-flavored bouillon cubes
• 1 cup dry red wine
• 3 cups canned diced tomatoes
• 1 tablespoon white sugar
• 1 pinch cayenne pepper
• 1 pinch paprika
• 1 pound mixed frozen seafood
• 4 squid, cleaned and cut into rings and tentacles
• salt and pepper to taste
• Polenta
• 3 cups water
• 1 cup coarse polenta (not instant)
• 1/2 cup baby spinach leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• garlic salt to taste
• Vegetable Mix
• 2 tablespoons olive oil
• 1 small red onion, diced
• 2 zucchini, cut in half lengthwise then into 1/4-inch slices
• 10 cremini mushrooms, sliced
• 1 tablespoon balsamic vinegar
• sea salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced celery and cook for 5 minutes until softened. Add the minced garlic and cook 1 minute more.

2. Stir in the Italian seasoning, cayenne, paprika and sugar. Pour in the red wine and simmer 3 minutes. Add the diced tomatoes, crumble in the fish bouillon cubes, add a splash of water, and simmer uncovered 15 minutes. Season with salt and pepper.

3. Stir in the minced parsley, mixed frozen seafood and squid rings and tentacles. Simmer 8 minutes, until the seafood and squid are opaque and flake easily, reaching 145°F (63°C). Keep warm.

4. For the polenta, bring 3 cups of water to a boil in a saucepan. Slowly whisk in the coarse polenta, reduce heat to low, and cook 25 to 30 minutes, stirring often, until thick and creamy.

5. Stir the baby spinach into the hot polenta until wilted. Mix in the Parmesan, mozzarella and garlic salt to taste. Cover and keep warm off the heat.

6. For the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the diced red onion 3 minutes, then add the zucchini and mushrooms and cook 8 minutes until golden.

7. Stir in the balsamic vinegar and cook 1 minute. Season with sea salt and pepper to taste.

8. Spoon the polenta into bowls, top with the tomato-seafood sauce and the vegetable mix, and serve hot.