Polenta Squares with Tomato Sauce
Prep Time: 35
Cook Time: 30
Serves: 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® Fancy Shredded Mozzarella Cheese
- 2 tsp. dried basil
- 2 Tbsp. minced sun dried tomatoes
Directions
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.
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.
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.