Rating: 4.5 stars 4.5
171 Ratings
  • 5 star values: 115
  • 4 star values: 47
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

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.

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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; carbohydrates 34.2g; fat 9g; cholesterol 22.8mg; sodium 631.5mg. Full Nutrition
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