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Easy Polenta with Tomato Sauce
SUBMITTED BY:
Jacquita
PHOTO BY:
dd
"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."
RECIPE RATING:
Read Reviews
(42)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 13, 2006 by
Betty Baker
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Betty Baker
Feb. 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. I've also made it using cream instead of milk (yum!), and I've just sprinkled a little cheese on top instead of mixing a whole cup of it in. It's also good with sauteed mushrooms on top. A very good basic recipe - thanks Jaquita!!!
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14 users found this review helpful
I'd give this 20 stars if I could! My parents are from Italy and polenta was a staple when we...
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Reviewed on Feb. 13, 2006 by meatloaf
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meatloaf
Feb. 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 baked the rest. It was great the next day too, heated in the microwave. Thanks for sharing!
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5 users found this review helpful
Wow! This was very good and very easy to make. My entire family loved it. I used skim milk...
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Reviewed on Mar. 28, 2007 by
amsuka
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amsuka
Mar. 28, 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 set.
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4 users found this review helpful
Great recipe, and EASY! I used homemade chicken stock, and fresh parmesan cheese, and the...
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Reviewed on Sep. 5, 2006 by
JDVMD
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JDVMD
Sep. 5, 2006
Loved this! Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil.
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4 users found this review helpful
Loved this! Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh...
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Reviewed on May 1, 2006 by
MEEMEEBULUGA
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MEEMEEBULUGA
May 1, 2006
Fantastic! Ibaked it in tartlet molds and popped them out of the molds after baking so it had nice fluted edges.
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4 users found this review helpful
Fantastic! Ibaked it in tartlet molds and popped them out of the molds after baking so it had...
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Reviewed on Feb. 27, 2007 by
Rebecca Burch
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Rebecca Burch
Feb. 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!
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3 users found this review helpful
I just tried this and had to log in to tell you how much I enjoyed it! I've tried several...
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Reviewed on Sep. 19, 2006 by
Susy B
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Susy B
Sep. 19, 2006
Added 1 C. shredded cheddar cheese instead of Parm. Will use less tomato sauce next time. Can't wait for leftovers tomorrow night. Hope it will be less runny.
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3 users found this review helpful
Added 1 C. shredded cheddar cheese instead of Parm. Will use less tomato sauce next time....
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Reviewed on Jul. 6, 2006 by
GREATGIG
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GREATGIG
Jul. 6, 2006
Well this got mixed reviews at my house but keep in mind none of us had ever tried polenta before. My daughter and I ate the leftovers the following day which in our opinion were better than the night before, definitely more firm. I'm sure we'll be making this again when we want something a little different from the ordinary as a side dish. Thanks for sharing it.
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3 users found this review helpful
Well this got mixed reviews at my house but keep in mind none of us had ever tried polenta...
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Reviewed on May 30, 2006 by Heather McDonald
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Heather McDonald
May 30, 2006
So simple to make. I add a couple handfuls of grated cheddar cheese for an aded kick!
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3 users found this review helpful
So simple to make. I add a couple handfuls of grated cheddar cheese for an aded kick!
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Reviewed on Mar. 13, 2006 by
CathyEm
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CathyEm
Mar. 13, 2006
GREAT polenta! I used the sauce recipe from "Swordfish a la Siciliana" from this site to put over panfried sturgeon as well as the polenta. It's always an interesting evening meal when DH visits our favorite fishmonger! I skipped the baking step of this recipe and just served the polenta soft. This is a very easy recipe in that it thickens up nicely and has great flavor without an hour's worth of stirring! mmmmm.... comfort food! Thanks for a great recipe!
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3 users found this review helpful