Polenta with Vongole

Name: Polenta with Vongole
Yield: 8
Ingredients: For the polenta; 2 cups of cornmeal (Milharina - 310g); 6 cups of water (1.4 liters); 1 tablespoon of salt; For the sauce; 1 medium onion (100g) diced; 4 cloves of garlic minced; 500g of vongole cooked, without shells; 1/2 teaspoon of salt; 1/4 teaspoon of red pepper flakes; 1/4 cup of chopped fresh parsley; 2 tablespoons of olive oil

1
2
For the polenta
3
2 cups of cornmeal (Milharina - 310g)
4
6 cups of water (1.4 liters)
5
1 tablespoon of salt
6
For the sauce
7
1 medium onion (100g) diced
8
4 cloves of garlic minced
9
500g of vongole cooked, without shells
10
1/2 teaspoon of salt
11
1/4 teaspoon of red pepper flakes
12
1/4 cup of chopped fresh parsley
13
2 tablespoons of olive oil

Ingredients

1
2
For the polenta
3
2 cups of cornmeal (Milharina - 310g)
4
6 cups of water (1.4 liters)
5
1 tablespoon of salt
6
For the sauce
7
1 medium onion (100g) diced
8
4 cloves of garlic minced
9
500g of vongole cooked, without shells
10
1/2 teaspoon of salt
11
1/4 teaspoon of red pepper flakes
12
1/4 cup of chopped fresh parsley
13
2 tablespoons of olive oil

Directions

1
Prepare the polenta: In a large saucepan or Dutch oven, dissolve the cornmeal in water and season with salt
2
Bring to a boil over high heat, then reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan (about 10 minutes)
3
Remove from heat and let cool slightly
4
Transfer the polenta to a serving dish and set aside
5
Prepare the sauce: In a medium saucepan, combine all ingredients and cook over high heat, stirring occasionally with a wooden spoon, until most of the liquid has evaporated (about 15 minutes)
6
Remove from heat and let cool slightly
7
Distribute the sauce over the reserved polenta and serve immediately
8
220 calories per serving
9
A creamy, medium-bodied white wine, like the Argentine Norton Sauvignon Blanc 98 ($12) or Villa Montes Sauvignon Blanc 98 ($9)