A Quick Polenta Supper

• 1 cup chicken broth
• 2 teaspoons light olive oil
• 1 small shallot
• 1 garlic clove, peeled and sliced thin
• 1 ripe plum tomato, chopped
• About 1 cup shredded or chopped cooked meat, such as leftover braised lamb, beef, or veal, or poultry
• A splash of red wine
• 1/3 cup 1-minute polenta
• Pinch of salt
• 1 teaspoon butter
• 1 tablespoon grated Parmesan
• Sprig of fresh basil, or a little chopped fresh parsley

1. Bring the broth to a simmer.
2. Meanwhile, heat the oil in a small pan, and saute the shallot for 1 minute, then add the garlic and the tomato, and saute another 12 minutes (you want the tomato just barely cooked).
3. Add the meat pieces and stir, then splash in the wine and cook down a little.
4. By this time, the broth should be simmering.
5. Pour in the polenta in a slow, steady stream as you stir constantly and continue to cook, stirring for a full minute.
6. Remove the pan from the heat, add salt to taste, and stir in the butter and half the Parmesan.
7. Spoon onto a warm plate, and arrange the meat garnish on top.
8. Sprinkle on the remaining Parmesan, and top with a sprig of small basil leaves, if you have them; otherwise, use some chopped parsley.

chicken broth, light olive oil, shallot, garlic, tomato, beef, red wine, polenta, salt, butter, parmesan, fresh basil

Taken from www.epicurious.com/recipes/food/views/a-quick-polenta-supper-378453 (may not work)