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.



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


Instructions Checklist
  • 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.

Nutrition Facts

270 calories; protein 12.2g; carbohydrates 34.2g; fat 9g; cholesterol 22.8mg; sodium 631.5mg. Full Nutrition