You could easily double up the tomato sauce and freeze leftovers to eat with pasta.
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Polenta with Tomato and Basil Sauce
This simple to make, comforting meal based on an Italian recipe, makes a change from pasta and is gluten-free. Thank you to Gillian for sharing this recipe.
Time 20 minsSkill Level Easy Your donation can help us create more recipes to help people live well with MS. Donate today!
Donate Now Ingredients List
Serves- 2 or 3 garlic cloves , crushed
- 1 ½ cups no salt tomato passata
- pinch of sugar
- ¼ cup of fresh basil , finely sliced, plus extra for garnish
- 4 cups of no or low-salt vegetable stock
- 1 cup polenta
- ½ cup of plant-based milk
- 3 tbsp nutritional yeast flakes
- salt and pepper
- chilli flakes
- extra virgin olive oil (optional)
Instructions
- Sauté the garlic in a little water, in a heavy-based non-stick pan over a medium heat until softened but not browned.
- Add the tomato passata with the basil leaves and a pinch of sugar. Season with salt and pepper, and leave on a very low simmer, to thicken a little, whilst you cook the polenta.
- In another pan, bring the vegetable stock to a slow simmer, and stir in the cornmeal, until fully incorporated with no lumps. Cook over a low heat for 10 minutes (or according to the packet instructions) stirring frequently so it does not stick to the bottom of the pan. Add a little water more water if it starts to get too thick.
- Add the plant-based milk and nutritional yeast, and salt and pepper to taste. Take off the heat.
- Serve the polenta in warm bowls, with the tomato sauce, topped with a drizzle of extra virgin olive oil if you like, a sprinkle of chili flakes and some basil leaves.
Notes
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