Macarrão de Polenta

Macarrão de Polenta is a delightful Brazilian gluten-free pasta dish made from cornmeal, offering a unique twist to traditional pasta with a creamy texture and rich flavors. This dish is often paired with a savory sauce, making it a comforting meal that's perfect for any occasion.

Ingredients

• Cornmeal - 200 grams
• Water - 600 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 15 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium saucepan, bring 600 ml of water to a boil. Add a pinch of salt.
2. Gradually whisk in 200 grams of cornmeal, stirring continuously to prevent lumps.
3. Reduce heat to low and cook the polenta for about 15 minutes, stirring frequently until thickened.
4. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
5. Add minced garlic and sauté for an additional minute until fragrant.
6. Stir in the halved cherry tomatoes and cook for about 5 minutes until softened.
7. Add the cooked polenta to the skillet, mixing well with the tomato and onion sauce.
8. Season with salt and black pepper to taste, then stir in chopped fresh basil.
9. Serve hot, topped with grated Parmesan cheese.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• Rich in fiber from cornmeal, which aids digestion.
• Contains healthy fats from olive oil, beneficial for heart health.

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