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My review
Easy Polenta with Tomato Sauce
Jacquita
"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
20 m servings 270 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 270 calories; 9 g fat; 34.2 g carbohydrates; 12.2 g protein; 23 mg cholesterol; 631 mg sodium. Full nutrition
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Reviews
Read all reviews 133170 Ratings
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Most helpful positive review
2/13/2006
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. ...
Most helpful critical review
11/18/2010
This was my first time to make polenta, but I didn't think it was very good.
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2/13/2006
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. ...
12/5/2008
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 "polen...
3/27/2007
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 ...
5/1/2006
Fantastic! Ibaked it in tartlet molds and popped them out of the molds after baking so it had nice fluted edges.
2/27/2007
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!
2/13/2006
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 ba...
5/13/2010
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 ...
9/5/2006
Loved this! Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil.
1/8/2012
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...