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
  • Directions
    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.


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