Recently Iāve 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 sautĆ© the shallot for 1 minute, then add the garlic and the tomato, and sautĆ© another 1ā2 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.
