Roman Polenta with Tomato Basil Sauce
Polenta cooked over a tomato-basil sauce, then broiled with Parmesan and butter for a crispy, browned top.
⏱️ Prep: 10 min🍳 Cook: 24 min
Ingredients
| 1 can (28 ounces) | whole peeled or diced tomatoes | |
| 1 tablespoon | 15 ml | olive oil |
| 1 | small onion, peeled, finely chopped | |
| 3 cloves | garlic, peeled, finely chopped | |
| 1 small bunch | fresh basil, thinly sliced (or 2 tsp dried basil) | |
| 1 teaspoon | 5 ml | ground black pepper |
| 3 teaspoons | 15 ml | kosher salt, divided |
| 1.5 cups | 360 ml | polenta or coarse ground corn meal |
| 3.5 cups | 840 ml | water |
| 0.75 cup | 180 ml | Parmesan cheese, divided |
| 0.25 cup plus 1 tablespoon | butter, cut in small pieces |
Instructions
Prep time: 10 minutes. Cook time: 24 minutes. Servings: 6. Approx. pressure build: 5 minutes. Pressure release: natural 10 minutes.
- Place the tomatoes, oil, onion, garlic, basil, pepper, and 2 teaspoons salt into the pot. Stir well to incorporate, breaking apart large tomato pieces.
- Place the polenta, 1 teaspoon salt, and water into the Ninja multi-purpose pan (or an 8-inch baking pan). Stir to combine.
- Place the pan onto the reversible rack, making sure the rack is in the lower position. Place the rack with the pan in the pot, over the sauce. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
- When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Remove the rack from the pot and set on a heat-proof surface. Stir 1/2 cup Parmesan cheese and 1/4 cup butter into the polenta; allow to rest for 10 minutes.
- While the polenta is cooling, select SEAR/SAUTE and set to MD:LO. Select START/STOP to begin. Reduce the sauce, stirring occasionally.
- Place the rack with the pan back into the pot, over the sauce. Evenly place the remaining butter and Parmesan on top of the polenta.
- Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese.
- Cooking is complete when the top is crispy and brown. Serve scoops of polenta with plenty of sauce.
*The Ninja multi-purpose pan is sold separately.