Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Pairs nicely with Spicy Tomato-Basil Sauce

8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)

1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.

1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.


Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce

Spicy Tomato-Basil Sauce

Pairs great with Pan Seared Polenta with Spicy Tomato-Basil Sauce or your favorite pasta!

Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper

1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Rewarm sauce. Mix in remaining chopped basil.

Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce

Veggie Supreme Pizza

Recipe & Photo sent in by:
N. Marion

Pairs well with: Pizza Sauce & Whole Wheat Rosemary Pizza Crust






- 1 Whole Wheat Rosemary Pizza Crust
- 1/4 c. Pizza Sauce
- 1 Tbs Minced garlic
- 1/4 c Onion, diced
- 1/2 Green bell pepper, diced
- 1/4 c Diced tomatoes
- 1 c Italian Style Cheese, shredded
- 1 c Mozzarella Cheese, shredded
- Handful of Cheddar Cheese, shredded (optional)

1) Place crust in pizza pan.
2) Spread on warm pizza sauce to cover whole crust ( use as much or as little as you'd like ).
3) Sprinkle minced garlic on top of sauce. Spread Italian Cheese on top of garlic. Sprinkle remaining veggies around pizza, using as much or as little as you'd like.
4) Finish with Mozarella Cheese.
5) Bake at 425 degrees for 8 minutes. Check pizza and continue to cook until desired doneness.



All pretty & ready for the oven.
All melted and cooked up!

Whole Wheat Rosemary Pizza Dough

Recipe & Photo sent in by:
N. Marion










Yields 4 pizza balls
- 1 1/2 C. warm water (mine was 110 degrees)
- 2 T. extra virgin olive oil
- 1 t. brown sugar
- 1 C. whole wheat flour
- 1 package active dry yeast or 2 t. instant yeast (I used instant)
- 3 C. all-purpose flour plus extra for kneading
- 1 1/2 t. salt
- 1 sprig fresh rosemary, leaves removed and chopped (I used about 1 Tbs dried and crushed them a little)

Mix the dough:
1) In a medium bowl, stir together whole wheat flour, yeast, water, oil, and brown sugar.
2) Add all-purpose flour, salt, and rosemary and stir with a wooden spoon until dough starts to come together.
3) Turn the mixture out onto a floured counter or board.

Knead the dough:
1) Using floured hands, knead the dough, adding extra flour as needed, until it is smooth and slightly tacky rather than sticky, about 5 minutes.
2) Form dough into a ball and place in an oiled bowl.
3) Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap.
4) Set bowl in a warm place and let dough rise until doubled ( about 45 minutes to an hour). I set mine in the oven with a pot of boiling hot water underneath ( Do not turn the oven on, the boiling water will be all the heat you need ).

Divide the dough:
1) When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough.
2) Using a knife or dough scraper, divide dough into four equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes.
3) At this point, you can put each ball of dough in a ziplock sandwich bag and store in the refrigerator for up to three days.(Or make sure your dough is well oiled and wrap it in plastic wrap and then place in a ziploc bag and freeze for up to a couple of months). When ready to use, bring to room temperature and proceed with the next step.

Preheat the oven:
Preheat the oven to 425 degrees.

Shape the crusts:
1) Move the balls of dough to the edge of your work surface and keep them covered. Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm.
2) Then start pushing the dough out from the center using the side of your hand and working in a circle. Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is as wide as it needs to be to fit your pizza pan.
You should end up with a small lip all the way around. Transfer crust to pan.
3) Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one.
4) After the first crust has rested for 10 minutes, add your toppings.

Bake pizza:
1) Check pizza after 8 minutes. ( Cook more or less depending on your taste ).
2) When crust is golden, remove pizza.