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Polenta con Salsa Fileto

Serves 4 Entree vegetarian, gluten-free

Polenta con Salsa Fileto

In Argentina, Thursday is polenta day, a tradition that nods to our Italian roots. As the weather turns brisk, kitchens across the country come alive with the comforting scent of Polenta con Salsa Fileto. This dish, a staple of the Italian-Argentine winter table, brings warmth and nostalgia to the week, creating a moment of pause amidst the hustle of everyday life.

Expect a bowl of soft, creamy polenta, its texture smooth enough to pour yet hearty enough to satisfy. The tomato sauce, or salsa fileto, adds a bright, tangy contrast, while a sprinkle of Parmesan brings a savory depth. Each bite is a celebration of simplicity, a reminder that the best meals are often the most straightforward.

Ingredients

  • 200 g (7 oz)coarse polenta
  • 1 litre (4 cups)water or milk and water
  • 400 g (14 oz)tomato sauce
  • Parmesan — to serve
  • to tastesalt

Method

  1. In a large saucepan, bring 1 litre (4 cups) of water to a boil. Add a generous pinch of salt to enhance the flavor of the polenta. Once boiling, reduce the heat to low and begin to slowly rain in 200 g (7 oz) of coarse polenta, whisking continuously to prevent lumps from forming.
  2. Continue to cook the polenta over low heat, stirring frequently with a wooden spoon. The mixture will gradually thicken and become creamy. Cook until the polenta is thick and the grains are tender, which should take about 30 minutes or as directed on the polenta package. The polenta is ready when it pulls away slightly from the sides of the pan and has a smooth, creamy texture.
  3. While the polenta is cooking, pour 400 g (14 oz) of tomato sauce into a separate saucepan. Heat the sauce over medium heat, stirring occasionally, until it is warmed through and slightly thickened. The sauce should have a rich aroma and a vibrant red color.
  4. Once the polenta is cooked, immediately pour it onto serving plates, spreading it out with the back of a spoon to create a flat surface. The polenta should be soft enough to pour but thick enough to hold its shape on the plate.
  5. Ladle the warm tomato sauce over the polenta, ensuring each serving is generously covered. Grate Parmesan cheese over the top to taste, allowing it to melt slightly into the hot sauce and polenta.
  6. Serve the polenta con salsa fileto immediately while it is still hot and creamy. As it cools, the polenta will begin to set and firm up, which is characteristic of this dish.
  7. If you have any leftovers, allow the polenta to cool completely, then refrigerate. The next day, slice the firm polenta into pieces and fry them in a bit of oil until golden and crispy on the outside for a delicious variation.