A Basil Harvest: Polenta with Anise Basil Tomato Sauce

Article Tools

Print

E-mail

Comments

RSS

Serves 4 to 6

Polenta is dried Italian corn that is ground a little finer than grits and cooked like cornmeal mush. If you don’t have anise or licorice basil, substitute green basil and add 1 teaspoon of bruised fennel seed. The portabella is a good, meaty mushroom, but any other type of mushroom will do.

Polenta

• 1 1/2 quarts water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta

Sauce

• 2 tablespoons extra-virgin olive oil
• 1 1/3 cups diced red onion
• 1 medium stalk celery, halved lengthwise and thinly sliced, about 1/2 cup
• 1 medium carrot, halved lengthwise and thinly sliced, about 1/2 cup
• 1 large portabella mushroom, stem removed, halved and cut into slices, about 11/2 cups
• 2 cloves garlic, minced
• 28-ounce can crushed or chopped tomatoes or about 2 pounds fresh tomatoes, peeled and pureed
• 1 cup anise or licorice basil leaves, coarsely chopped
• 1/2 teaspoon sugar (optional)
• Freshly grated Parmesan cheese
• 1/2 cup anise or licorice basil leaves, cut crosswise into thin strips

1. Bring the water to a boil in a large, heavy pot and then add the salt. ­Pour the polenta into the boiling water in a steady stream, stirring continuously. When the mixture begins to bubble and erupt, reduce the heat to medium low or low; the polenta should conti­nue to cook but not spatter out of the pot. Cook the polenta, stirring frequently so that it doesn’t stick, for 35 to 40 minutes, or until thick.

RSS | Comments | E-mail | Print