Ingredients
serves 2
A MEDLEY OF CAULIFLOWER simmered slowly in a simple tomato sauce sweetened with tender onions is ladled over mounds of soft polenta and sprinkled liberally with grated Pecorino cheese. Parmesan would also be delicious.
****NOTE - this recipe uses polenta as a mush! Perhaps preparing polenta ahead of schedule so it can be placed in tray and cooled, then cut, with parmesan and stock added during cooking might be more tempting! ****
1 cup medium-grind cornmeal
Salt
1/2 medium cauliflower head
3 tablespoon extra-virgin olive oil
1 medium onion, thinly sliced
1 tin whole tomatoes, drained and chopped,
juice reserved
Freshly ground black pepper
1 tablespoon unsalted butter
Freshly grated Pecorino, Romano or Parmigiano Reggiano cheese
Method
1. Cook the polenta in 3 cups simmering water with 1 teaspoon salt added
2. Meanwhile, bring water to a boil in a medium saucepan. Trim and discard the leaves from the cauliflower. Remove and discard the core and stalks and break the cauliflower into florets. Slice the florets into bite-size pieces. Add the cauliflower to the boiling water and cook until crisp-tender, about .4 minutes. Drain and set aside.
3. Heat the oil in a large saute pan. Add the onions and cook over medium heat until tender and lightly colored, about 7 minutes. Add the tomatoes and their juice and simmer gently until they soften and the sauce thickens slightly. about 10 minutes.
4. Add the cauliflower and salt and pepper to taste. Cover and simmer, stirring occasionally, until the cauliflower is quite tender. 15 to 20 minutes.
5. When the polenta has finished cooking. stir in the butter and add more salt if needed. Divide the polenta among large individual bowls. Spoon some of the cauliflower sauce over each portion. Serve immediately with grated cheese passed separately at the table.
SERVING SUGGESTIONS Tender Green Salad with Pine Nuts and Yellow Raisins complements this dish.