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.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

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  • 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.

Nutrition Facts

270 calories; protein 12.2g 25% DV; carbohydrates 34.2g 11% DV; fat 9g 14% DV; cholesterol 22.8mg 8% DV; sodium 631.5mg 25% DV. Full Nutrition
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Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2006
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 also 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!!! Read More
(81)

Most helpful critical review

Rating: 3 stars
11/18/2010
This was my first time to make polenta but I didn't think it was very good. Read More
(2)
172 Ratings
  • 5 star values: 116
  • 4 star values: 47
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/13/2006
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 also 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!!! Read More
(81)
Rating: 5 stars
12/05/2008
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" - 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. Read More
(72)
Rating: 5 stars
03/28/2007
Great recipe and EASY! I used homemade chicken stock and fresh parmesan cheese and the flavour was outstanding. To modify for regular polenta omit the tomato sauce and chill after baking to set. Read More
(23)
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Rating: 5 stars
05/02/2006
Fantastic! Ibaked it in tartlet molds and popped them out of the molds after baking so it had nice fluted edges. Read More
(22)
Rating: 5 stars
02/27/2007
I just tried this and had to log in to tell you how much I enjoyed it! I've tried several polenta recipes and none were just right. This is perfect and so easy! Read More
(16)
Rating: 5 stars
02/13/2006
Wow! This was very good and very easy to make. My entire family loved it. I used skim milk and low-sodium chicken broth. I poured some of the hot polenta onto a plate to eat right away and baked the rest. It was great the next day too heated in the microwave. Thanks for sharing! Read More
(15)
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Rating: 5 stars
06/30/2010
Loved the taste and how quick and easy this was. The polenta had a cream of wheat-type texture when I poured it into the pan. It was a little runny when I first took it out of the oven but if you let it sit several minutes before cutting it thickens up. P.S. Muir Glen's Fire Roasted Tomato pasta sauce is our family's favorite. I highly recommend it if you don't have time to make your own. Actually it's better than my own. UPDATE: The second time I made this I decreased the milk and stock by 1/2 cup each. This turned out much better. The polenta was firm and could be cut into pieces (the longer it sits outside the oven the firmer it gets). The parmesan flavor stood out a tad more too. I just can't get enough of this....YUM! The leftovers are just as good if not better. Read More
(13)
Rating: 5 stars
09/05/2006
Loved this! Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil. Read More
(12)
Rating: 5 stars
01/08/2012
I've eaten polenta since I was a little girl and it was always just cornmeal cooked in water with maybe a little salt. This recipe intrigued me so I gave it a shot. I used 1 cup cream as I had it on hand and needed to use it up and didn't have milk. I used 3 C. chicken broth and only 1/2 C. shredded Asiago cheese. It was so yummy I wanted to eat it just like that and I don't usually like polenta plain. I didn't bake it because my grandmother who came from Italy (never did learn to speak English) would make polenta pour it onto a dinner plate and smooth it out make a little ridge around it like a pizza crush might have and spread homemade spaghetti sauce in the middle up to the ridge with a sprinkling of Parmesan Cheese and serve it with lots of Italian Sausage cut into 2" lenghts cooked in the sauce. Heaven. This polenta would be great with just about anything over it - I plan to try roasted veggies with it. Thanks - this recipe is a keeper! Read More
(10)
Rating: 3 stars
11/18/2010
This was my first time to make polenta but I didn't think it was very good. Read More
(2)
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