About this recipe:Polenta should be served straight from the pot or chilled and then pan fried. Wild mushrooms, cheese, fresh herbs and olives are good additions to this delicious comfort food. Quinoa adds a nice nutty flavour to this vegetarian dish.
1L (1 3/4 pints) water
50g (2 oz) polenta
75g (3 oz) quinoa
1/2 teaspoon salt
2 tablespoons olive oil
2 onions, minced
1 large portobello mushroom, chopped
3 cloves garlic, minced
2 (400g) tins chopped tomatoes
4 tablespoons sherry
1/2 teaspoon dried crushed chillies (optional)
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/2 bunch spring onions, chopped
50g (2 oz) grated Parmesan cheese
shaved Parmesan cheese to garnish
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In a small bowl, whisk together 1/2 the water with the polenta, quinoa and salt. Bring the remaining water to the boil in a heavy saucepan. Stir the polenta mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and can burn. Turn the heat to low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.
Make the sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the chopped mushroom and the garlic, sauté for 5 minutes. Then add the tomatoes, sherry, chillies and oregano. When the sauce comes to the boil, turn the heat to low. Simmer the sauce for 30 minutes; season with salt and pepper.
When the polenta has cooked for 40 minutes, sprinkle the spring onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the centre of each mound and ladle in the sauce. Garnish with the shaved cheese.
Altered ingredient amounts.
This was sooo gooood! However, I didn't put as many spring onions in the polenta - I just put in one bunch, and I didn't use the quinoa. The tomato sauce was excellent. Thanks, Jen! - 24 Jul 2008
This turned out great. Great presentation. Great combination of flavours with the mildness of the polenta and the sweet spiciness of the sauce. A great romantic dinner for me and my girlfriend. - 24 Jul 2008