Tomato Artichoke Polenta3 lbs ripe tomatoes, cut into ½" pieces1 ½ cups onions 3 cloves garlic 1 ½ tsp dry basil 1 ½ tsp dry oregano 6 Tbsp parsley ¼ tsp red pepper flakes 2 ½ Tbsp olive oil 6 oz marinated artichokes 2 cups instant corn meal 4 Tbsp parmesan cheese, shredded Heat a pot with olive oil. Saute garlic and onion until soft. Add basil, oregano, parsley and red pepper flakes, simmer 5 minutes. Add tomatoes and simmer uncovered for 45 minutes. Add artichoke marinade and cook for 15 minutes more. Cut artichokes into pieces and add to sauce. Cook an additional 15 minutes. Boil 6 cups of water. Add corn meal, stir constantly with a wooden spoon for 3 minutes. Add parmesan cheese. Place half of the polenta in a 9x13 pan sprayed with cooking spray. Add 2/3 of the sauce. Cover with remaining polenta. To Freeze: Freeze in freezer safe/oven ready container, with extra sauce in a zip top baggie. To Reheat: Bake at 375 degrees, from defrosted, for 30-35 minutes. From frozen, bake for 90 minutes or until slightly brown and bubbly. Serve with remaining sauce. |