INGREDIENTS :

1 Recipe of polenta on Unico Yellow Corn Meal package

1/3 cup Unico Premium Extra Virgin Olive Oil

2 19 oz. cans Unico Whole Tomatoes (drained, dice and seeded)

1 yellow onion thinly sliced

2 carrots thinly sliced

2 celery stalks

½ cup loosely packed fresh parsley , shredded

½ cup loosely packed fresh basil leaves

salt to taste

¾ cup freshly grated parmigiano reggiano

PREPARATION: While the polenta is cooking, prepare the tomato sauce. Heat the oil in a large saucepan over medium heat. Add the tomatoes, onion, celery, carrots, parsley and basil. Season with salt. Stir well for a minute or two. Reduce heat to medium low, cover pan, leaving the lid slightly askew and cook, stirring occasionally until vegetables are soft 1 ½ hrs. Check to make sure there are enough watery juices in the pan. If not, add about ½ c. of water.

When the vegetables are tender and soft, put them through a food mill. Return the vegetables to the pan with 1 Tbsp. of butter. Turn the heat up to medium and simmer the sauce for a few minutes. If sauce is too thin, cook it down until it has a medium thick consistency. Taste and adjust the seasoning. The sauce can be prepared several hours or a day ahead. When the polenta is done, add remaining 2 Tbsp. butter and ½ c. parmesan cheese and stir until well incorporated in the polenta. Spoon the polenta into individual serving bowls. Top with some sauce, sprinkle with the remaining parmesan cheese and serve.

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