Polenta with Tomato Sauce, Onions and MushroomsPosted: March 8, 2010
This is the polenta we ate last Thursday. A pretty economical recipe to start with, this meal was made even more frugal by dint of using up leftover tomato sauce, the tail end of some cottage cheese (as a ricotta sub), and a remaining 1/4 cup of corn meal mixed with masa harina (probably not the ideal base for polenta, but really it worked just fine).
Just sauteed the onions and mushrooms in olive oil with salt, pepper, and crushed red pepper. Added the tomato sauce and let it cook down a bit. Cooked the polenta separately, then topped it with a scoop of cottage cheese and the tomato/veggie sauce. Sprinkled some parm on top at the end.