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Polenta With Tomato Sauce - {Polenta Con Salsa Di Pomodoro}


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  • 3/4 cup olive oil
  • 2 garlic cloves chopped
  • 3 cups diced peeled fresh tomatoes (abt 6 medium tomatoes)
  • 2 tablespoons dry red wine
  • 4 tablespoons chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 recipe Polenta (see recipe), chilled


Servings 8


Step 1

In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and saute until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more.

Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls.

Pour the sauce over the polenta slices and serve immediately.

This recipe yields 8 servings.

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