Quick and Easy Polenta with Tomato Sauce

Quick and Easy Polenta with Tomato Sauce

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Jacquita
Recipe by  Jacquita

“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Jacquita.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  3. Pour the polenta into the prepared baking dish, and spread pasta sauce over the top.
  4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

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Reviews (2)

Rate This Recipe
Cela
2

Cela

I followed this recipe to the T and it turned out really soupy. Tried it twice and both times, same result. It almost seeems to me you should bake the polenta and then top it with sauce if it is suppose to look anything like the picture. The taste was wonderful but I thought polenta was suppose to be firm.

ursulaj.
0

ursulaj.

This is easy and yummy! I've made this at least 5 times and even messed it up once. Not sure about why it was soupy for other reviewer but you need to cook and mix until it starts to get really thick. When you almost can't stir it anymore (maybe 3-5 minutes) you pour it into a dish, let it sit for about 5 minutes so it firms up more and then put the sauce on top. I use a little less than 2 cups on mine.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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