stewed tomatoes with polenta

Tomato stew with polenta - a traditional dish, full of flavor and warmth, that reminds us of the lavish meals from childhood. This simple and tasty recipe is perfect for a quick and comforting dinner, ideal on chilly days. Moreover, it is a versatile recipe that can be adapted according to your preferences.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
For the stew:
- 2 large onions, sliced
- 1 yellow bell pepper, sliced
- 2 cans of tomatoes (preferably high-quality canned tomatoes)
- 1 cup of water
- Salt and pepper, to taste
- 1 egg (optional, for extra creaminess)

For the polenta:
- 1 cup of cornmeal
- 1 teaspoon of salt
- 4 cups of water

Instructions:

Step 1: Prepare the tomato stew
1. Sauté the onion and bell pepper: In a deep skillet, heat a tablespoon of oil over medium heat. Add the sliced onion and yellow bell pepper. Sauté for 5-7 minutes until the onion becomes translucent and slightly golden. This process will release the flavors and add depth to your dish.

2. Add the tomatoes: Open the two cans of tomatoes and pour them over the sautéed onion and bell pepper. If desired, you can chop the canned tomatoes into smaller pieces for a more pleasant texture. Add a cup of water over the tomatoes to make a thinner sauce.

3. Simmer on low heat: Let the stew simmer on low heat for 20-25 minutes. Stir occasionally to prevent sticking. You will notice the sauce gradually thickening and the flavors combining. At the end of this time, taste and adjust with salt and pepper, as preferred.

4. Add the egg (optional): If you choose to use the egg, crack it directly into the stew and stir well. The egg will give a special creaminess to the dish. Let it simmer for another 2-3 minutes until cooked.

Step 2: Prepare the polenta
1. Microwave polenta: In a large bowl, combine 4 cups of water with 1 teaspoon of salt. Gradually add 1 cup of cornmeal, stirring constantly with a whisk or wooden spoon to avoid lumps.

2. Cooking in the microwave: Place the bowl in the microwave and set it to the maximum power. Cook the polenta for 4 minutes, then remove the bowl and stir well. Repeat the cooking and stirring process 4 times until the polenta becomes thick and creamy.

Serving:
Serve the hot tomato stew alongside warm polenta. You can drizzle some extra-virgin olive oil on top for an even more intense flavor. You can also sprinkle some feta cheese or telemea for a delicious contrast.

Practical tips:
- Canned tomatoes: Use high-quality tomatoes, as their taste will greatly influence the dish. Italian tomatoes, for example, are often preferred for their sweetness and flavor.
- Variations: You can also add other vegetables, such as carrots or zucchini, for extra nutrients. Additionally, you can incorporate herbs like basil or oregano to enhance the flavors.
- Classic polenta: If you prefer the traditional method, you can cook the polenta on the stovetop. Add the cornmeal to boiling water and stir continuously until it thickens.

Nutritional benefits:
The tomato stew is an excellent source of vitamins and antioxidants, thanks to tomatoes rich in lycopene, which contribute to heart and skin health. Polenta, on the other hand, is a good source of carbohydrates, providing energy and satiety.

Frequently asked questions:
- Can I use fresh tomatoes instead of canned?: Yes, absolutely! Fresh tomatoes are excellent, but make sure to peel and chop them well.
- How can I store polenta?: Polenta can be stored in the refrigerator and reheated in the microwave or on the stovetop.
- What drinks pair well with this recipe?: A craft beer or a light red wine could perfectly complement this dish.

This recipe for tomato stew with polenta is not just a simple dish, but also a story of tradition and comfort. So, embrace the flavors and enjoy every bite!