Easy Polenta with Tomato Sauce Recipe - Allrecipes.com
Easy Polenta with Tomato Sauce Recipe
  • READY IN 20 mins

Easy Polenta with Tomato Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. 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.
  3. Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
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Reviews More Reviews

Most Helpful Positive Review
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!!!

 
Most Helpful Critical Review
Nov 18, 2010

This was my first time to make polenta, but I didn't think it was very good.

 
Dec 05, 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 "polentone" - meaning "full of polenta" and "mangiapolenta" meaning "eat polenta" are used by Southern Italians in reference to those of Northern Italy. The following recipe modifications will bring polenta to an even more elevated level: Bring 4 cups of milk with 0.5 cup of whipping cream to a boil without scalding. Reduce the mixture to a simmer. Slowly add 1 cup of Quaker cornmeal. With a wooden spoon, stir the mixture.In the old days, the stirring was alloted to the man of the house - the thickening cornmeal can become quite resistant to stirring. Lumps will have a tendency to form. I have found that an electric hand blender will obviate these problems and will result in a smooth, lumpless (homogeneous), creamy polenta. I continue the process for 30 to 45 minutes. I then add 4 TBS of butter to the hot polenta and continue with the blender for another 5 minutes. I then add 0.5 cup of grated pecorino romano cheese. I continue with the blender for another 5 minutes. The finished polenta is then poured onto a large buttered platter. After the polenta has hardened, it is cut - like a pie - into sections and served with a variety of toppings. Left-over polenta can be served for breakfast: powder the slices with flour, fry in butter, and serve with maple syrup.

 
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.

 
May 01, 2006

Fantastic! Ibaked it in tartlet molds and popped them out of the molds after baking so it had nice fluted edges.

 
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!

 
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!

 
Jun 30, 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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Nutrition

  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 631 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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