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Easy Polenta with Tomato Sauce
January 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!

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