Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
When I got these San Marzano tomatoes (the last of the season??) obviously I needed to do SOMETHING with them! And while I know you were all expecting another awesome pasta sauce, I'd been craving polenta, and so this dish was a match made in heaven! A super easy dish to whip up, and also very customizable, serve it with any protein or veggies you like!
1 lb San Marzano plum tomatoes
3 c water
1 tsp salt
1 Tbs extra virgin olive oil
1 c polenta
¼ c heavy cream
½ c parmesan, grated
1. Dice the tomatoes, and add along with all liquid to a pot. Season with salt and cover with 3 cups of water. Bring to a low simmer, cover, and allow to cook for about 20 minutes, until the tomatoes are soft.
2. Add in the olive oil and polenta, and stir to combine. Cook, stirring occasionally, for about 15 - 20 minutes, until all liquid is absorbed. Pour in the heavy cream, and cook for another 5 minutes.
3. Stir in the parmesan, and serve. Alternatively, pour into a heat safe baking dish and let cool, then set in the fridge. Cut into preferred shapes and fry, then serve hot and crispy.
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