Ingredients


1 c. Arrowhead Mills - yellow cornmeal


3 1/2 c. chicken stock


1/2 tsp. garlic salt


1/4 tsp. black pepper


1 c. grated Parmesan cheese, divided


1 (24 oz.) jar Francesco Rinaldi® - Chunky Garden Style Mushroom & Onion Pasta Sauce


Ingredients


In a medium saucepan, combine cornmeal and 1 c. chicken stock; beat with wire whisk until well blended. Add remaining 2 1/2 c. 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 c. cheese. Spread mixture in ungreased 9-inch pie plate. Set aside; cool. When firm, cut polenta into 2-inch squares. Pour 1 c. pasta sauce in a 11x7-inch baking dish. Add polenta squares and pour remaining pasta sauce over polenta; sprinkle with remaining 1/2 c. cheese. Bake at 400°F, 25-30 minutes or until brown and bubbly. (Serves: 5-6)