Layered Polenta With Monterey Jack and Red Sauce

Aurora Leveroni

"To Italians this is generally known as "Comfort Food" served piping hot from the oven with the red sauce, melted Monterey Jack cheese and grated Parmesan cheese not only to tantalize your taste buds but to also fill your hungry stomach."
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  • Prep

  • Cook

  1. Preheat oven to 350 degrees
  2. One 9x13 glass baking dish
  3. Heat water to simmer and add the salt and butter or olive oil. Reduce the temperature to low and using a wire whip and stirring quickly add the 2 cups of corn meal to prevent lumping. Continue stirring until it is well combined. Every 5 minutes stir with a wooden spoon and continue cooking for 30 minutes until the Polenta pulls away from the sides of the pan. This will indicate that it is completely cooked.
  4. Meanwhile add enough red sauce to over the bottom of the glass baking dish. Pour the Polenta in the dish covering the red sauce well. Thinly slice the Monterey Jack and place over the entire Polenta making sure that it is well covered. Pour as much of the remaining sauce over the cheese spreading it well to the sides of the baking dish.
  5. Sprinkle the grated Parmesan cheese and cover with foil. Bake for 20 minutes. Remove and serve with hot buttered french bread


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