Summary
- Difficulty:
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Yield: Serves: 6 as a main dish or 10 as a side dish
- 134 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Polenta Squares with Tomato Sauce
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
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil
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 stir in cornmeal and bring to a simmer. Reduce heat to medium-low; simmer until polenta is very thick, 20 to 25 minutes, stirring 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. Sprinkle Bistro Blends cheese evenly over all; return to oven and bake 5 minutes or until cheese has melted. Let stand 5 minutes. Cut into squares; transfer to serving plates.
