Low Sodium Gluten Free Tomato Polenta

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
3 cups water
1 cup coarse-ground polenta (not instant)
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
black pepper, to taste

For serving

fresh basil leaves, torn (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute.
2
Add the crushed tomatoes, dried oregano, and red pepper flakes, if using. Stir to combine and simmer over medium heat, stirring occasionally, until the sauce has thickened slightly and the color deepens, about 8 minutes.

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