Polenta Squares With Chunky Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My kind of comfort food. Takes some preparation. Rice & Beans Cooking Class. Ingredients:
2 tbs. butter |
1/2 cup chopped green bell pepper |
1/2 cup chopped onion |
2 cloves garlic, minced |
4 cups milk |
1/2 tsp. kosher salt |
1/4 tsp. cayenne pepper (can be adjusted) |
1 cup yellow cornmeal |
1/2 cup grated parmesan cheese |
1 jar (28 oz.) chunky garden-style spaghetti sauce |
1 1/2 cups shredded provolone cheese |
Directions:
1. Melt butter in medium saucepan over medium heat.
2. Add bell pepper, onion, and garlic; cook until vegetables are tender.
3. Remove from saucepan with slotted spoon; set aside.
4. Bring milk, salt and cayenne pepper to a boil in large, heavy saucepan over medium-high heat.
5. While stirring milk mixture vigorously, add cornmeal in very thin but steady stream (do not let lumps form.) Go slow. Reduce heat to low.
6. Cook, uncovered, 40 to 60 minutes until polenta is very thick, stirring frequently. (Polenta is ready when wooden spoon stands upright in the center of mixture.)
7. Add bell pepper mixture and Parmesan cheese to saucepan; stir to combine.
8. Spray 13X9X2-inch baking pan with nonstick cooking spray.
9. Spread polenta evenly into baking pan.
10. Cover; let stand at room temperature 6 hours or until completely cooled and firm.
11. Preheat oven to 350 degrees.
12. Cut polenta into 24 squares. Pour spaghetti sauce evenly over polenta.
13. Bake 20 to 25 minutes until sauce is bubbly around edges of pan.
14. Remove from oven. Sprinkle with provolone cheese.
15. Bake 2 to 3 minutes just until provolone cheese is melted. Let stand 5 minutes.
16. Loosen polenta edges with spatula.
17. Carefully lift polenta pieces out of pan. Garnish as desired.
18. Great served with a green salad.
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