Polenta with Tomatoes Sauce – Recipe

Mar 27

Polenta is a typical recipe of north Italy, it is a very popular, traditional dish, made with cornmeal. There are many variations, we serve it with a vegetarian sauce made of tomatoes, red kidney beans and courgettes. This is an excellent gluten free option as it is made with cornmeal, a naturally gluten free carbohydrate alternative. 
















Ingredients for 4 people:

  • 250 gr of cornflour
  • 1 liter of water
  • salt

How to make:

  • Add some salt and bring to the boil about 1 liters of water per 250 gr of cornflour.
  • Add the cornflour slowly mixing it at the same time in order to avoid any lumps.
  • Cook for about 40 minutes mixing it slowly.

Tomatoes sauce

Ingredients for 4 people:

  • 210 grams of kidney beans (soaked overnight).
  • 1 courgette, finely chopped.
  • 3 leafy stems of celery, finely chopped.
  • 1 can of tomatoes, finely chopped.
  • 1 onion, finely chopped.
  • Dried herbs to taste.

How to make:

  • Wash and cook the red kidney beans in water so the beans are covered. Cook until the beans are tender (approx. 1,5 hours).
  • Fry the onion, tomatoes, courgette and celery. Add water if necessary.
  • Add the herbs.
  • Let the sauce boil for approx. 15 minutes.
  • Add the beans to the sauce, stir and serve with polenta.


We suggest serving with a salad of carrots, cucumber, tomatoes. You can dress this salad with lemon juice, olive oil and salt.