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Quick and Easy Polenta with Tomato Sauce

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Jacquita."
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Ingredients

20 m servings 223 cals
Original recipe yields 6 servings

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Directions

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  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 pasta sauce over the top.
  4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

Nutrition Facts


Per Serving: 223 calories; 6.5 g fat; 29.9 g carbohydrates; 10.8 g protein; 18 mg cholesterol; 445 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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I followed this recipe to the T and it turned out really soupy. Tried it twice and both times, same result. It almost seeems to me you should bake the polenta and then top it with sauce if it is...

This is easy and yummy! I've made this at least 5 times and even messed it up once. Not sure about why it was soupy for other reviewer but you need to cook and mix until it starts to get reall...