Baked Cheese Polenta with Tomato Sauce

posted by 7 years ago


1 cup gluten free yellow cornmeal like Hodgson Mills Organic Yellow Corn Meal

3 1/2 cups chicken stock

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1 cup grated Parmesan cheese, divided

1 (26 oz.) jar Francesco Rinaldi® ”Chunky Garden Style" Mushroom & Onion Pasta Sauce

In a medium saucepan, combine cornmeal and 1 cup chicken stock; beat with wire whisk until well blended. Add remaining 2 1/2 cups chicken stock, garlic salt and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cover; cook 10-15 minutes or until very thick, stirring frequently.
Stir in 1/2 cup cheese. Spread mixture in ungreased 9-inch pie plate. Set aside; cool.
When firm, cut polenta into 2-inch squares. Pour 1 cup pasta sauce in 11x7-inch baking dish. Add polenta squares and pour remaining pasta sauce over polenta; sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 25-30 minutes or until brown and bubbly.

tags:  francesco rinaldi, pasta sauce, vegetarian, polenta, sauces
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