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Tomato Polenta

By Rozanne Gold

1.3

(1)

Recipe information

  • Yield

    Serves 4

Ingredients

1 1/2 cups tomato juice
4 tablespoons unsalted butter, chilled
1 cup yellow cornmeal

Preparation

  1. Step 1

    In a small saucepan, bring 1/2 cup tomato juice to a boil. Lower heat and let simmer until tomato juice is reduced to 1/4 cup. Whisk in 1 tablespoon butter, off the heat, until creamy. Set aside.

    Step 2

    In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.

    Step 3

    Lower heat to medium. Slowly add cornmeal, letting it slip through your fingers. Stir constantly with a wooden spoon, making sure that no lumps form.

    Step 4

    Stir until thick, but still runny and creamy, about 8 to 10 minutes. Cut 3 tablespoons butter into small pieces. Add bit by bit, stirring constantly. Season to taste with salt and freshly ground black pepper. Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top. Serve immediately.

Recipes 1-2-3 Menu Cookbook
TagsPorridgeCornmealFlourSideDinnerLunchNut FreeGluten FreeVegetarian5 Ingredients or Fewer30 Minutes or LessSimmerCookbooks
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