Polenta with Veggies and Rosemary Tomato Sauce

My mother-in-law's famous rosemary-infused sauce, served with chicken or vegetables or both!

Cozy and delicious!

My mother in law visited this weekend and made one of our favorite meals… her famous Polenta with Rosemary Sauce.

My husband grew up eating this sauce with chicken that’s sautéed then simmered with the sauce and extraordinarily tender.  He and my son still love it that way. (see photo below)

As I don’t personally eat meat, I’ve always enjoyed the sauce and polenta with some assortment of vegetables and/or some fresh mozzarella, feta or goat cheese.  Today I enjoyed it with a sea of  veggies including zucchini, yellow squash, mushrooms and spinach all sautéed with lots of garlic and topped with a handful of feta.

But the key is the tomato sauce! It can be made with or without chicken, and 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 for recipe.

Polenta with Veggies and Rosemary Tomato Sauce

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 a sea of sautéed veggies. No matter how you eat it, we all agree it's delicious! Can all be made ahead and heated up 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, depending on how many people eating vegetables, you may have extra for another day)
  • 1 zucchini, cut into slices, then quarters
  • 1 yellow squash, cut into slices, then quarters
  • 1 package pre-cut mushrooms, or 1 package mushrooms, rinsed & chopped
  • 2-4 cups of fresh baby spinach (according to taste)
  • 1-2 tablespoons Extra Virgin Olive Oil, divided
  • 6-7 Garlic cloves, minced
  • Kosher salt
Polenta
  • 1 or 2 cups, prepared according to package
1 handful crumbled feta or goat cheese or mozzarella for topping (optional)
Instructions
Sauce
  1. Place chopped garlic, rosemary and salts in a cheese cloth. 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. In a medium pan, heat 1-2 tablespoons olive oil. Add 3-4 minced garlic. Saute 30 seconds, until fragrant, Add mushrooms and saute 7-10 minutes until tender and starting to brown. Set aside.
  2. Remove from heat and wiipe the pan clean. Using the same pan, heat 1 tablespoon olive oil. Add the remaining 3-4 minced garlic and saute 30 seconds. Add zucchini and squash. Saute 7-10 minutes until tender and starting to brown. Add spinach and cook an additional 2-3 minutes until spinach wilts. Add mushrooms back into pan. Season with salt and pepper to taste.
  3. Set aside.
Polenta
  1. Prepare polenta according to package
To serve
  1. Pour sauce over warm polenta, top with chicken or vegetables to taste. Top with feta or mozzarella if desired.

 

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