Lula Polenta with Clam Sauce

Name: Lula Polenta with Clam Sauce
Yield: 6
Ingredients: 3 tablespoons of olive oil; 2 medium onions, chopped; 6 ripe tomatoes, peeled and cut into pieces; 1/4 cup of parsley; 1 bell pepper without seeds, mashed; 1 kg of clams, cleaned and cut into rings; Salt to taste; 2 tablespoons of lemon juice; For the polenta; 2 cups (300g) of cooked cornmeal; 1 liter of cold water; Salt to taste; 1/4 cup of olive oil; 1 sprig of parsley for garnish

1
3 tablespoons of olive oil
2
2 medium onions, chopped
3
6 ripe tomatoes, peeled and cut into pieces
4
1/4 cup of parsley
5
1 bell pepper without seeds, mashed
6
1 kg of clams, cleaned and cut into rings
7
Salt to taste
8
2 tablespoons of lemon juice
9
For the polenta
10
2 cups (300g) of cooked cornmeal
11
1 liter of cold water
12
Salt to taste
13
1/4 cup of olive oil
14
1 sprig of parsley for garnish

Ingredients

1
3 tablespoons of olive oil
2
2 medium onions, chopped
3
6 ripe tomatoes, peeled and cut into pieces
4
1/4 cup of parsley
5
1 bell pepper without seeds, mashed
6
1 kg of clams, cleaned and cut into rings
7
Salt to taste
8
2 tablespoons of lemon juice
9
For the polenta
10
2 cups (300g) of cooked cornmeal
11
1 liter of cold water
12
Salt to taste
13
1/4 cup of olive oil
14
1 sprig of parsley for garnish

Directions

1
In a large skillet with olive oil, sauté the onions, tomatoes, parsley, and bell pepper, covered, for 10 minutes
2
Cook without lid for an additional 5 minutes or until thickened
3
Season the clams with salt and lemon juice
4
Add to the sauce and cook for another 3 minutes or until tender
5
Prepare the polenta
6
In a large pot, combine the cornmeal and cold water and bring to medium heat, stirring constantly, for 12 minutes or until thickened
7
Season with salt and olive oil
8
Heat the sauce, pour over the polenta, garnish with parsley sprig, and serve.