Polenta with Bagna d'Infern (the devil's own sauce)
Created by the Marino family, Mulino Marino, Cossano Belbo, Italy
From the October 2002 issue of O, The Oprah Magazine
Though the sauce is devilish, you'll be sure to find the taste heavenly!
Servings: Serves 6
- 6 tablespoons extra-virgin olive oil
- 1 onion , finely diced
- 1 carrot , finely diced
- 1 stalk celery , finely diced
- Cayenne pepper to taste (start with 1/8 teaspoon)
- 6 cloves garlic , minced
- 8 salt-packed anchovy fillets , rinsed and coarsely chopped
- 1 1/2 cups tomato sauce
- 2 teaspoons salt , plus more to taste
- 1 cup cornmeal
Heat 3 tablespoons olive oil in a medium sauté pan or skillet over medium heat, and add onion, carrot, celery and cayenne. Sauté until onion is translucent, about 3 to 5 minutes. Add garlic and anchovies; cook, stirring frequently, until anchovies begin to melt and garlic is fragrant, 2 to 3 minutes. Add tomato sauce, reduce heat, and gently simmer 10 minutes. Stir in remaining olive oil.
In a medium, heavy saucepan, bring 6 cups water to a boil. Add salt and gradually whisk in cornmeal; continue whisking until polenta starts to thicken. Reduce heat to low and simmer 25 to 30 minutes. Using a wooden spoon, stir frequently to prevent polenta from sticking to bottom and burning. If polenta becomes too thick, add a ladle or two of water. Taste and adjust seasoning if necessary.
Ladle polenta into warmed bowls; top with sauce.
Printed from Oprah.com on December 10, 2013
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