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Easy Polenta with Tomato Sauce
May 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 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.

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