Recently I’ve discovered an imported 1-minute polenta that works very well. So try it, and you can whip up a satisfying polenta supper in about 15 minutes.
Ingredients
Preparation
Bring the broth to a simmer. Meanwhile, heat the oil in a small pan, and sauté the shallot for 1 minute, then add the garlic and the tomato, and sauté another 1–2 minutes (you want the tomato just barely cooked). Add the meat pieces and stir, then splash in the wine and cook down a little. By this time, the broth should be simmering. Pour in the polenta in a slow, steady stream as you stir constantly and continue to cook, stirring for a full minute. Remove the pan from the heat, add salt to taste, and stir in the butter and half the Parmesan. Spoon onto a warm plate, and arrange the meat garnish on top. Sprinkle on the remaining Parmesan, and top with a sprig of small basil leaves, if you have them; otherwise, use some chopped parsley.
