in Italy

Polenta with tomato and pine nut sauce

updated

Spread the love

Ingredients for 4 servings:

  • 1 liter of milk
  • 1 vegetable stock cube
  • 250 g polenta
  • 1 bunch of parsley
  • 500 g beefsteak tomatoes
  • 50 g pine nuts
  • salt and pepper
  • 150 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Kids love it!

Pour the milk and stock cube into a hot, rinsed saucepan and bring to a boil. Slowly add the polenta. Cook for 7 minutes, stirring frequently, then remove from the heat and let it swell. Wash and trim the tomatoes, then puree them with the pine nuts. Heat the tomato puree in a saucepan and season with salt and pepper. Wash the parsley, pick off the leaves, and chop them. Add the parsley to the polenta, then gradually stir in the cheese and let it melt. Serve on plates with the tomato sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chocolate pretzels or chocolate bars

Kale among themselves