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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Italians use this a lot to pour their pasta sauce over. I made Tish's Crock pot Chicken Cacciatore today, would taste delicious with that. From my Italian Rosie. Ingredients:
1 1/2 cups chicken broth |
1 3/4 cups water |
1 1/4 cups good cornmeal |
1/2 cup italian cheese (6-blend) |
Directions:
1. In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
2. Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
3. Stir in the cheese.
4. Dump on a greased plate, let harden.
5. Slice and top with whatever you like.
6. I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
7. Cook the cabbage until tender.
8. Add a can (15oz.) Hunt’s tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.
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