Parmesan Polenta with Sweet Tomato Sauce
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Why we love this recipe
So, there are comfort foods, and then there are Comfort Foods.
Regular comfort foods are things like pastina with eggs, which will make you feel better as soon as you take the first bite, especially if you eat it out of a Peter Rabbit bowl.
However, there are days when just about everything seems upside down, and those are the days that call for Comfort Food with capital letters. And soft, creamy polenta with a gently sweet tomato sauce is Comfort Food with capital letters.
Now, while even if you aren’t in the midst of a day that calls for Comfort Food (and I hope you aren’t), it’s worth working yourself up into even a slightly bad mood just to have a reason to make this perfect, perfect cheesy polenta supper.
Even a rainy day will do in a pinch…that’s reason enough in my book.
What Is Polenta?
Polenta is an Italian staple made of cornmeal that has been cooked with water or chicken broth until it is soft and creamy.
It can be served right out of the pot, usually with a sauce or topping like this recipe has, and it can also be chilled until it is firmed up, at which point it is cut into rounds or squared and fried.
Ingredients you need to make this recipe
Ingredient additions and substitutions
- Tomatoes: You can use any variety of peeled whole tomatoes – we usually use the unseasoned kind, but you be you!
- Cornmeal: Make sure you get the fine ground kind – the coarse kind will turn into something more like grits. Which actually isn’t all bad!
- Heavy Cream: You can swap out the heavy cream for light cream or half and half, but with the teeny amount going into this recipe we encourage you to use the real stuff!
- Make It A One Pot Meal! You can stir in some cooked shredded chicken at the end to add a little protein to this dish.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
STEP 1: Start by making the sauce! Heat a quarter cup of olive oil in a large pot over medium heat. Add two 28 ounce cans of peeled tomatoes (drain them first), a peeled and chopped sweet onion, a chopped stalk of celery, a peeled and sliced carrot and a handful of fresh parsley and stir.
STEP 2: Reduce the heat to medium-low, cover the pan leaving the lid just a little bit ajar and cook for an hour, stirring every now and then. If the mixture looks like it is getting too dry, add 1/4 to 1/2 cup of water.
STEP 3: When the veggies are soft, spoon them into a food processor and pulse them a few times, enough to break them down into a slightly chunky sauce.
STEP 4: Return the veggies to the pot with a tablespoon of butter, turn the heat up to medium and simmer for a few minutes. Taste it and add salt as needed.
STEP 5: When the sauce has about 30 minutes to go, it’s time to make the polenta. Bring 3 ½ cups of water to a boil in a medium pot. Add a pinch of salt and reduce the heat to medium low.
Add 1 ¼ cups of fine cornmeal to the simmering water in slow steady stream, whisking constantly. Simmer, stirring now and then, until polenta is soft and cooked through, about 30 minutes.
Stir in 2 tablespoons each of butter and cream and a cup of finely grated Parmesan cheese. Taste and add more salt as needed.
We are now ready to serve up some serious comfort food. Spoon the polenta into four bowls and make a well in the center of each, ladle on a generous serving of the sauce and give it a sprinkle of Parmesan.
If I have any basil hanging around, I scatter a little of that on as well. Take a nice big spoonful. Feel much better.
Recipe FAQs
Technically yes, but I find that finely ground cornmeal works the best (and cooks the fastest). You can find cornmeal in the baking aisle of your supermarket.
Definitely yes on the sauce (reheat it slowly over medium heat) and definitely no on the polenta, which needs to be made right before you serve it for maximum delicousness!
Of course! Cooked ground beef, shredded cooked chicken or shrimp cooked in the sauce right at the end would all be great.
Pop it in the Comments section below and I will get right back to you!
Aren’t you feeling better already?
Want to round out your meal?
You can make this a full meal in a bowl by adding some shredded chicken (either from a rotisserie chicken or from some chicken that you have grilled or roasted.
We also love having some cream cheese biscuits on the side. And for dessert? Let’s have some good old fashioned Apple Brown Betty!
Other polenta recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Comfort food…it’s almost always the answer!
Parmesan Polenta with Sweet Tomato Sauce
This easy recipe for Parmesan polenta with tomato sauce is the perfect soft comfort food when you want a gentle supper after a long day.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For The Tomato Sauce
- 1/4 cup olive oil
- 2 28 ounce cans peeled plum tomatoes, drained
- 1 medium sweet onion, peeled and sliced
- 1 celery stalk, sliced into 1 inch pieces
- 1 medium carrot, peeled and sliced into thin pieces
- 1/4 cup fresh parsley, chopped
- 1 tablespoon butter
- Salt and pepper to taste
For the Parmesan Polenta
- 3 3/4 cups water
- 2 teaspoons salt
- 1 1/4 cups fine cornmeal
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1 cup freshly grated parmesan cheese, plus more for garnish
Instructions
TO MAKE THE SAUCE
- Heat the oil in a large pot over medium heat. Add the tomatoes, onion, celery, carrots, and parsley and stir.
- Reduce the heat to medium-low, cover pan leaving the lid just a little bit off the pan and cook for an hour, stirring every now and then. If the mixture looks like it is getting too dry, add 1/4 to 1/2 cup of water.
- When the veggies are soft, spoon them into a food processor and pulse them a few times, enough to break them down into a slightly chunky sauce.
- Return them to the pot with a tablespoon of butter, turn the heat up to medium and simmer for a few minutes. Taste it and add salt as needed.
TO MAKE THE POLENTA
- Bring the water to a boil in a medium pot. Add salt and reduce the heat to medium low.
- Add the cornmeal to the simmering water in slow steady stream, whisking constantly.
- Simmer, stirring now and then, until polenta is soft and cooked through, about 30 minutes.
- Stir in butter, cream and Parmesan cheese. Taste and add more salt as needed.
- Spoon the polenta into four bowls and make a well in the center of each. Ladle on a generous serving of sauce. Sprinkle with grated parmesan. Feel much better.
Notes
-
- Tomatoes: You can use any variety of peeled whole tomatoes – we usually use the unseasoned kind, but you be you!
-
- Cornmeal: Make sure you get the fine ground kind – the coarse kind will turn into something more like grits. Which actually isn’t all bad!
-
- Heavy Cream: You can swap out the heavy cream for light cream or half and half, but with the teeny amount going into this recipe we encourage you to use the real stuff!
-
- Make It A One Pot Meal! You can stir in some cooked shredded chicken at the end to add a little protein to this dish.
This recipe was perfect after a long day at work! It’s cozy and scrumptious!
I’m so glad – yay for comfort food!