Millet Polenta with Spicy Tomato Ragú
An unprocessed entrée that is sure to make this a meal that the family will enjoy!
Servings: 8 servings
Ingredients
For the Polenta:
- 1 teaspoon organic butter plus more for greasing the dish
- ½ red onion chopped
- 1 clove garlic chopped
- 1 cup Bob’s Red Mill millet flour
- 1 cup vegetable broth
- 1 cup carrot juice you could also use all carrot juice or all vegetable broth
For the sauce:
- 1 box 8 ounces of plum tomatoes
- 1 head garlic cloves peeled and separated
- 1 red onion sliced into 1/2" rings
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt more or less to your preference
- 1/4 teaspoon ground pepper more or less to your preference
- Handful of fresh basil torn
Instructions
For the Polenta:
- In a medium-size saucepan, melt the butter over medium heat and sauté the onion and garlic until they are fragrant, about 4-5 minutes.
- Add the millet flour and let it cook for about a minute, cooking out the “flour” taste.
- Add the liquids slowly, constantly stirring to remove all the lumps.
- Lower the head and simmer the polenta for about 7-10 minutes until the liquid is absorbed, but the polenta remains moist.
- Pour the polenta into a greased baking dish.
- Bake at 350F for 20 minutes, then let cool in the dish to set.
For the Sauce
- Bring the oven up to 375F.
- Line a baking sheet with parchment paper.
- In a large bowl, toss the tomatoes, garlic cloves, onions, salt, and pepper in olive oil to coat evenly.
- Spread on the baking sheet, and roast for 20 minutes, stirring half-way.
- Allow to cool slightly, then transfer to a blender and purée.
- Mix in the chopped basil.
To Serve
- Slice the polenta into squares and serve, topped with a heaping spoonful of tomato ragú.
Nutrition
Calories: 47kcal | Carbohydrates: 6g | Fat: 2g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 130mg | Sugar: 2g | Vitamin A: 5720IU | Vitamin C: 5.3mg | Calcium: 18mg | Iron: 0.2mg