Roasted Veggies, Rosemary Tomato Sauce & Creamy Polenta

My mother-in-law's famous rosemary-infused sauce, vegetarian style

Cozy and delicious!

There’s a snowstorm coming our way, but my plate is warm and cozy. Creamy polenta, topped with a sea of roasted veggies and homemade rosemary-infused tomato sauce.

I “made” the family eat polenta again because I wanted to snap a photo and share my mother-in-law’s AMAAAAZING tomato sauce. My husband grew up eating this sauce with chicken over a plate of warm polenta (see photo below).

As I don’t personally eat meat, I’ve always enjoyed the sauce and polenta with roasted veggies and/or some fresh mozzarella. But the key is the tomato sauce! It’s infused with a ton of rosemary, garlic and white wine for a delicious savory flavor. The house smells amazing and the food tastes even better!

Scroll down to see the recipe.

Roasted Veggies, Rosemary Tomato Sauce & Creamy Polenta

Recipe

 
My mother-in-law's Rosemary-infused Tomato Sauce is legendary! My husband grew up eating in with chicken over polenta. I enjoy it with roasted vegetables and sometimes a bit of fresh mozzarella. No matter how you eat it, we all agree it's delicious! Tip: Make the sauce & roast vegetables ahead of time and prepare polenta when ready to eat.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegetarian, Vegan
Ingredients
Sauce
  • 3-4 cloves garlic, chopped.
  • 1 heaping tbsp (closer to 1.5 tbsps) Rosemary, chopped
  • ½ tsp salt
  • ½ sea salt
  • cheese cloth & string
  • ½ cup white wine
  • Olive oil for sautéing chicken
  • 1 lb chicken, cut into 2 inch pieces (leave out if making vegetarian)
  • 1 750g box of Strained Tomatoes (we use Pomi)
Vegetables (pick and choose your favorites) Note: these are a lot of vegetables. I always roast the full amount and use the rest later:
  • 1 package pre-cut cauliflower & broccoli mix, or ½ head cauliflower, chopped and ½ head broccoli, chopped
  • 1 package pre-cut mushrooms, or 1 package mushrooms, rinsed & chopped
  • 1 package organic cherry tomatoes, rinsed
  • 1 package pre-cut yellow squash and zucchini mix or 1 yellow squash & 1 zucchini, rinsed and sliced
  • Extra Virgin Olive Oil, Lots! (probably 4-5 tbsp)
  • 1 bunch of fresh rosemary
  • 6-7 Garlic cloves, some sliced, some minced
  • Kosher salt
Polenta
  • 1 or 2 cups, prepared according to package
Instructions
Sauce
  1. Place chopped garlic, rosemary and salts in a cheese close. Wrap the cloth around the mix and tie it closed with a string or another piece of cheese cloth.
  2. Pour white wine in a liquid measure cup and place wrapped up cheese cloth with rosemary and garlic directly into the wine. Let soak for 20-30 minutes. The longer it soaks the greater the infusion of flavor.
  3. Meanwhile if using chicken, in a large fry pan, saute chicken in olive oil.
  4. When chicken is browned, add wine and cheese cloth directly to the pan and let wine cook off, approx 5 minutes
  5. Add strained tomatoes & 1 cup of water to the chicken mix and let it simmer with the cheese cloth still in the pan for an hour or more.
  6. If not using chicken, heat strained tomatoes & 1 cup water in a sauce pan, add wine and cheese cloth mix and simmer for an hour or more.
  7. Remove cheese cloth before serving.
Vegetables
  1. All the vegetables were placed individually in a single layer on baking sheets and roasted at 400 degrees for varying times and with the following seasoning (feel free to adjust to taste)
  2. Squash and Zucchini - Toss in olive oil, garlic slices and rosemary; Roast for 25 minutes
  3. Cauliflower & Broccoli - Toss in olive oil and sprinkle with kosher salt; Roast 25 minutes
  4. Mushrooms - Toss in olive oil, minced garlic and rosemary; Roast 15 minutes
  5. Cherry tomatoes - Toss in olive oil, garlic & rosemary optional; Roast 10 minutes
Polenta
  1. Prepare polenta according to package
To serve
  1. Pour sauce over warm polenta, top with chicken or vegetables to taste. Add fresh mozzarella if desired.

 

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