Italian Grandma Makes Polenta with Tomato Mushroom Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat 3 tablespoons of olive oil in a skillet on the stove.

Add chopped onion to the skillet and sauté until translucent.

Add sliced mushrooms to the skillet and cook until browned.

Pour in canned tomato sauce and add salt, black pepper, oregano, and basil to taste.

Stir the sauce and let it cook for a while.

In a separate pot, add 6 cups of water and bring it to a boil.

Once boiling, add salt to the water.

Gradually whisk in cornmeal, stirring continuously to prevent lumps.

Continue stirring until the polenta thickens and becomes smooth.

Once the polenta is cooked, spread it onto a serving dish.

Top the polenta with the tomato mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens