Description
Polenta Squares with Tomato Sauce
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Directions
SUMMARY
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Yield: Serves: 6 as a main dish or 10 as a side dish
INGREDIENTS
- 2 Tbsp. butter
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 4 cups milk
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 cup cornmeal
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 1 jar (24 oz.) Bertolli® Vineyard Mushroom Sauce
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Mozzarella Cheese
- 2 tsp. dried basil
- 2 Tbsp. minced sun dried tomatoes
DIRECTIONS
- 1
Melt butter in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes or until vegetables are tender, stirring frequently. Transfer mixture to a small bowl; set aside. Add milk, salt and cayenne pepper to same saucepan. Turn heat to high; gradually whisk in cornmeal and bring to a simmer. Reduce heat to medium-low; simmer until polenta is very thick, 20 to 25 minutes, whisking frequently.
- 2
Stir in reserved onion mixture and Parmesan cheese; transfer to a 13 x 9-inch baking pan that has been coated with cooking spray. Smooth surface with a rubber spatula. Chill in refrigerator until polenta is set and firm, about 20 minutes.
- 3
Spoon spaghetti sauce evenly over polenta. Bake in a preheated 375°F oven for 25 minutes. Mix Mozzarella cheese with sun dried tomatoes and basil: sprinkle evenly over polenta; return to oven and bake 5 minutes or until cheese has melted. Let stand 5 minutes. Cut into squares; transfer to serving plates.
Nutrition
Nutrition Facts
Serves: 6 as a main dish or 10 as a side dish
Amount Per Serving
Calories 440
Total Fat 20.3g
Saturated Fat 11.5g
Trans Fat 4.5g
Polyunsaturated Fat 2.2g
Cholesterol 53mg
Sodium 1297mg
Carbohydrates 44g
Protein 21g
Dietary Fiber 5g
Vitamin A 168RE
Vitamin C 15mg
Calcium 575mg
Iron 3mg
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