READY IN ABOUT 2¾ hrs

Polenta with Two Sauces

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"Flavor results are worth the effort of making this homemade polenta recipe. Serve it, in individual casserole dishes, layered with creamy white sauce and Classico® Tomato and Basil pasta sauce. Sprinkle with freshly grated Asiago cheese, bake until bubbly, and serve." — Classico

Directions

For polenta, in a medium saucepan bring the 3 cups water to boiling. In a small bowl combine the cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until thick, stirring frequently. Stir in 1/4 cup of the Asiago or Parmesan cheese, stirring until melted.
Spray an 8x8-inch baking pan with nonstick cooking spray. Spread hot polenta evenly into the pan; cool slightly. Cover; chill 2 hours or overnight. Cut polenta into 1-inch squares; set aside.
Meanwhile, for sauces, in a medium saucepan bring Classico® Tomato and Basil pasta sauce to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened.
For white sauce, in a medium saucepan gradually stir the milk into the flour, basil, salt, pepper, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in another 1/4 cup of cheese, stirring until melted.
To assemble, divide Classico® Tomato and Basil pasta sauce among individual shallow casseroles (a scant 1/4 cup each). Divide polenta cubes among casseroles. Spoon white sauce over cubes; sprinkle each serving with 1 tablespoon of the remaining 1/4 cup cheese. Bake in a 450 degree F oven for 12 to 15 minutes or until sauce is bubbly and the cheese begins to brown. Serve immediately.

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PREP 20 mins
READY IN 2 hrs 32 mins

Reviews More Reviews

Mar 06, 2013

My family loved it. I did add chicken to it and thickened it with corn starch instead of flour to make it gluten free. But that was it. I will make it again.

—Heidi

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1 Rating

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Nutrition

Calories
299 kcal
15%

Carbohydrates
44.1 g
14%

Cholesterol
20 mg
7%

Fat
7.6 g
12%

Fiber
3.3 g
13%

Protein
12.8 g
26%

Sodium
1001 mg
40%

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

Nutritional Information

Polenta with Two Sauces

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 299
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
** Saturated Fat 3.9g 19 %
Cholesterol 20mg 7 %
Sodium 1001mg 40 %
** Potassium 203mg 6 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 3.3g 13 %
Protein 12.8g 26 %
Sugars 9.1g
** Vitamin A 10 %
** Vitamin C 2 %
** Calcium 33 %
** Iron 18 %
** Thiamin 31 %
** Niacin 24 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.