Photo: Markus Spiske
Soft Polenta with Spicy Tomato Sauce
16 ingredients
20 min + 40 min
4 servings
openrecipes
"Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain. If you can get a hold of it, try ricotta salata in place of the Parmesan cheese. If you don't want to use quinoa, you can simply use an equivalent amount of cornmeal in its place."
Estimated Nutrition (whole recipe, rough)
580
Calories
24g
Protein
26g
Fat
63g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart water
- 1/2 cup stone ground cornmeal
- 1/2 cup quinoa
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 cups minced onion
- 1 large portobello mushroom, chopped
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans stewed tomatoes
- 1/4 cup sherry
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3 cups chopped green onions
- 1/2 cup grated Parmesan cheese
- 1/4 cup shaved Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes