2 small carrots diced
1/2 onion diced
4 cloves garlic minced
4 tomatoes crushed (to crush tomatoes run them along a box grater)
2 tsp salt
2 cups water
1 cup red wine (optional but highly recommended!)
10-15 basil leaves
1 tbsp pecan oil or butter
Place oil and onions in skillet on high for about 2 minutes or until onions become fragrant.
Add in carrots and 1/2 cup of water, and a bit of the wine let this cook together stirring frequently until water is evaporated.
When water is evaporated add in garlic and another 1/2 cup water and a bit more wine cook until liquid is gone about 5 minutes.
Add in crushed tomatoes, the rest of the liquid, and salt. Reduce heat to medium low and let the sauce simmer 10-15 minutes.
While sauce is cooking chiffonade the basil.
Remove sauce from heat, stir in the basil and serve!
4 cups water
1 cup polenta
1/4 cup asiago (optional)
1/4 cup cream (optional)
Bring 4 cups of water to a rolling boil.
When water is boiling add in polenta stirring continuously until polenta no longer falls to the bottom of the pan. This usually takes 2-3 minutes.
Reduce heat to low, cover, and simmer stirring occasionally for 20-30 minutes.
When polenta has a smooth non grainy consistency stir in cream and cheese if using and cool for 5 more minutes. Add salt to taste and serve!
This recipe is great on its own though I served grilled green tomatoes and boudin from Cleaver and Co alongside mine. It was a great pairing!