Easy Polenta with Tomato Sauce122 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.” - by Jacquita
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- 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.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
Amount Per Serving (6 total)
- 270 cal
- 9 g
- 34.2 g
Based on a 2,000 calorie diet
Reviews (122)Rate This Recipe
"I'd give this 20 stars if I could! My parents are from Italy and polenta was a staple when we were growing up. Adding chicken broth instead of the traditional water gives it a WONDERFUL flavor. I've a..." See morelso made it using cream instead of milk (yum!), and I've just sprinkled a little cheese on top instead of mixing a whole cup of it in. It's also good with sauteed mushrooms on top. A very good basic recipe - thanks Jaquita!!!"
William Chas.Caccamise Sr, MD
"This is an excellent basic polenta recipe. Polenta has a history aa a staple in the Northern Italian diet - especially in the Asiago area - the home of my maternal grandparents. The terms "polentone" ..." See more- meaning "full of polenta" and "mangiapolenta" meaning "eat polenta" are used by Southern Italians in reference to those of Northern Italy. The following recipe modifications will bring polenta to an even more elevated level: Bring 4 cups of milk with 0.5 cup of whipping cream to a boil without scalding. Reduce the mixture to a simmer. Slowly add 1 cup of Quaker cornmeal. With a wooden spoon, stir the mixture.In the old days, the stirring was alloted to the man of the house - the thickening cornmeal can become quite resistant to stirring. Lumps will have a tendency to form. I have found that an electric hand blender will obviate these problems and will result in a smooth, lumpless (homogeneous), creamy polenta. I continue the process for 30 to 45 minutes. I then add 4 TBS of butter to the hot polenta and continue with the blender for another 5 minutes. I then add 0.5 cup of grated pecorino romano cheese. I continue with the blender for another 5 minutes. The finished polenta is then poured onto a large buttered platter. After the polenta has hardened, it is cut - like a pie - into sections and served with a variety of toppings. Left-over polenta can be served for breakfast: powder the slices with flour, fry in butter, and serve with maple syrup. "
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