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Recipes

Polenta Squares with Tomato Sauce

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INGREDIENTS

  • 2 Tbsp. butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 4 cups milk
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
 

DIRECTIONS

  • 1

    Melt butter in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes or until vegetables are tender, stirring frequently. Transfer mixture to a small bowl; set aside. Add milk, salt and cayenne pepper to same saucepan. Turn heat to high; gradually whisk in cornmeal and bring to a simmer. Reduce heat to medium-low; simmer until polenta is very thick, 20 to 25 minutes, whisking frequently.

  • 2

    Stir in reserved onion mixture and Parmesan cheese; transfer to a 13 x 9-inch baking pan that has been coated with cooking spray. Smooth surface with a rubber spatula. Chill in refrigerator until polenta is set and firm, about 20 minutes.

  • 3

    Spoon spaghetti sauce evenly over polenta. Bake in a preheated 375°F oven for 25 minutes. Mix Mozzarella cheese with sun dried tomatoes and basil: sprinkle evenly over polenta; return to oven and bake 5 minutes or until cheese has melted. Let stand 5 minutes. Cut into squares; transfer to serving plates.

Polenta Squares with Tomato Sauce

SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 6 as a main dish or 10 as a side dish

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See Nutrition Facts

Serves: 6 as a main dish or 10 as a side dish

Amount Per Serving

Calories 440

Total Fat 20.3g

Saturated Fat 11.5g

Trans Fat 4.5g

Polyunsaturated Fat 2.2g

Cholesterol 53g

Sodium 1302g

Carbohydrates 44g

Protein 21g

Dietary Fiber 5g

Vitamin A 168g

Vitamin C 15g

Calcium 574g

Iron 3g