This one gets filed under tasty things I don’t want to ever lose track of. Joy the Baker makes delicious things. She posts beautiful pictures and straightforward, well-written instructions for her recipes. Brilliant.
Her most recent post combines polenta with a tomato sauce recipe that’s been making the blogosphere rounds for ages. That said, I’d never tried it and was a bit skeptical. How could a full flavoured tomato sauce come from only four ingredients, only three of which you actually leave in the sauce? The sauce has been featured by Joy, smittenkitchen, theKitchn, and many many other blogs. It was originally Marcella Hazan‘s recipe and has been much lauded, tweaked, and used by many a blogger.
The first thing 416expat said on arriving home last night, with this recipe bubbling away on the stove, ‘wow, that smells amazing, what’s for dinner?’ Folks we’ve got a winner. Please visit Joy’s blog for beautiful pictures of this meal. Nothing I could post could do this justice!
Baked Polenta with Tomato Sauce – Joy the Baker
1 cup polenta
4 cups water
2 tbsp butter
Combine the polenta and water. Bake in the oven at 350 degrees for 45 minutes. Stir in the butter after 45 minutes. Bake for another 15 minutes.
1 28oz can of whole tomatoes – highest quality you can find
2 tbsp butter
half an onion – peeled
Over medium heat, combine the four ingredients in a saucepan. Bring to a boil then simmer for 45 minutes stirring occasionally. Use a spoon to periodically break up the tomatoes as they soften. As the sauce thickens to a consistency you’re happy with, remove the onion and adjust the seasoning as you see fit. You’re done. That’s it.
Top the baked polenta with the tomato sauce and parmesan. I added some black pepper and served this with a side salad.