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Fritz Underground Winery

Creamy Polenta with Natalia's Sweet Potato Tomato Sauce

Creamy Polenta with Natalia's Sweet Potato Tomato Sauce
Recipe Date:
April 13, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 4 1/2 cups homemade or excellent quality chicken broth
  • 3/4 cup polenta
  • 1/2 cup freshly grated Parmesan + more for serving
  • 1/4 tsp cayenne pepper
  • 1 1/2 tbsps unsalted butter
  • salt & pepper to taste
  • 1 1/2 cups Natalia's Sweet Potato Tomato Sauce

in a large saucepan over med-high heat, bring the chicken broth to a boil. While whisking, slowly pour the polenta into the broth. Be sure to pour the polenta in slowly, and whisk constantly to avoid clumps. Once all the polenta has been added to the broth, continue whisking, and turn the heat down to med-low and all the polenta to simmer, for about 20 minutes. Stir frequently. Stirring frequently is important, to avoild the polenta from clumping. If it gets too thick, add a little (tablespoon at a time) more broth or hot water. 

Meanwhile, in a separate small saucepan, bring 1.5 cups of Natalia's Sweet Potato Tomato Sauce to a simmer. Stirring often. After the sauce is heated through nicely, cover to keep warm and turn off the heat. 

Add the Parmesan, cayenne pepper, butter, salt & pepper to the cooked poletna. 

Portion generous ladlefuls of the polenta into your favorite dishes or bowls and top with Natalia's Sweet Potato Tomato Sauce. Spring with extra Parmesan and a drizzle of Olio D'Natalia! For extra garnish, top with a sprig of fresh basil.