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Ingredients20 m servings 223 cals
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 pasta sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
Per Serving: 223 calories; 6.5 g fat; 29.9 g carbohydrates; 10.8 g protein; 18 mg cholesterol; 445 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...