Recipe courtesy of Andrew Guthrie
Episode: Portland, OR
Save Recipe Print
Fried Polenta with Tomato Basil Sauce
Total:
4 hr 45 min
Prep:
15 min
Inactive:
4 hr
Cook:
30 min
Yield:
5 servings
Level:
Intermediate
Total:
4 hr 45 min
Prep:
15 min
Inactive:
4 hr
Cook:
30 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Directions

Butter a 12 by 14-inch baking dish and set aside.

In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Country Fried Steak

Recipe courtesy of Paula Deen

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Chorizo and Polenta Lasagna

Recipe courtesy of Guy Fieri

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Fried Polenta

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword