Polenta with Tomato Sauce

Ingredients

• 3 tablespoons olive or cooking oil
• 1 sprig celery leaves
• 1 onion, chopped
• 1 teaspoon minced parsley
• 1 garlic clove, minced
• ½ teaspoon thyme
• 1 tomatoes, fresh or tinned
• 1 beef cube
• salt and pepper

Method

1. 1

   Fry onion and garlic in oil until golden.

2. 2

   Add tomato, parsley, and thyme, frying until thick.

3. 3

   Dissolve beef cube in boiling water, strain, season, and simmer until thick.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 65. The excerpt below is the record exactly as published.

POLENTA WITH TOMATO SAUCE Instead of meat gravy or hash in the preceding recipe use a tomato sauce made as follows: TOMATO SAUCE 3 TABLESPOONS OLIVE OR COOKING OIL I SPRIG CELERY LEAVES 1 ONIONS, CHOPPED I TEASPOON MINCED PARSLEY I GARLIC CLOVE, MINCED }4 TEASPOON THYME 1 TOMATOES, FRESH OR TINNED I BEEF CUBE SALT AND PEPPER Slowly fry onion and garlic in oil until golden; add tomato, parsley and thyme and fry until tomato thickens. Add beef cube dissolved in i cup boiling water (or i cup meat broth), strain, season and simmer until sauce thickens. SLICED POLENTA Slice cold cornmeal mush and lay in a baking dish, covering each slice with grated cheese, gravy, hash or tomato sauce. Build up in layers, cover with grated cheese and dots of butter, and brown under grill or in oven. no MOST-FOR-YOUR-MONEY COOK BOOK PIG'S LIVER POLENTA I ONION, CHOPPED I CARROT, CHOPPED (OR GREEN 3 TABLESPOONS FAT OR OIL PEPPER, OR CELERy) 1 GARLIC CLOVE, MINCED

Cook this with the app: pantry check, scaling, and the assistant.