Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Recipe Photo: Pan-Seared Polenta with Spicy Tomato-Basil Sauce
Author
Katie Kambridge
Source of Recipe
Bon Appétit | January 2010 by Kate and Scott Fogarty
Serves/Makes/Yields
8
Ingredients

8 cups water
5 tablespoons (or more) olive oil, divided
2 teaspoons salt
2 cups polenta (coarse cornmeal)*
1/4 teaspoon freshly ground
Spicy Tomato-Basil Sauce
Fresh basil sprigs (for garnish; optional) 

Preparation

Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.

Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.

DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.

Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.

Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.

* Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.


What to drink:
A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes. 

Nutrition Information

Per serving (analysis includes Spicy Tomato-Basil Sauce): 344.5 kcal calories, 54.9% calories from fat, 21.0 g fat, 2.6 g saturated fat, 0 mg cholesterol, 36.3 g carbohydrates, 8.4 g dietary fiber, 0.8 g total sugars, 27.9 g net carbohydrates, 5.3 g protein
Nutritional analysis provided by Bon Appétit 

Type of Cuisine
Type of Meal