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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes. | 2. 2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano. | 3. 3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together. | 4. 4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes. | 5. 5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.). | 6. 6. Add the Parmesan cheese and butter and stir into polenta. | 7. 7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			-	-	-	-
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
cold water	1	cup		0.0	0.0	0.0	0.0
onion	1/2		chopped	32.0	7.472	0.88	0.08
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
italian tomato	1		diced	-	-	-	-
tomato sauce	1	can		-	-	-	-
mushroom	1		canned	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
italian seasoning	1	tablespoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.