Soft Polenta with Tomato, Basil and Parmesan
Slow-stirred polenta under a simple tomato sauce built on garlic oil, with parmesan and torn basil.
- 200 g polenta
- 400 g chopped tomatoes
- 3 tbsp garlic-infused olive oil
- 60 g parmesan
- 15 g basil
- 30 g spring onion green tops
- 900 ml vegetable stock
- 1 tsp red wine vinegar
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Warm 2 tbsp of the garlic-infused oil in a pan over medium heat with the sliced green spring onion tops for 1 minute.
- Step 2
Add the tomatoes and a pinch of salt and simmer gently for 15 minutes, until thick. Stir in the vinegar at the end.
- Step 3
Bring the stock to the boil in a heavy pan. Rain in the polenta while whisking, then drop to the lowest heat.
- Step 4
Cook for 20 minutes, stirring often, until it falls thickly from the spoon. Use a proper stock rather than water - with no onion or garlic in the pot, the stock is carrying the savoury weight.
- Step 5
Beat in the remaining oil and most of the parmesan off the heat.
- Step 6
Spoon into warm bowls, top with the tomato sauce, and finish with torn basil and the rest of the parmesan.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
