polenta with tomato sauce
My best friend in high school had an Italian mom and an American dad. They sometimes had this as a side at Thanksgiving, which was always a mix of Italian and typical Turkey and Dressing with sides.
No Image
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups milk
- 1 large egg, beaten
- 3/4 cup cornmeal
- 2 medium onions, chopped
- 1/2 cup fresh mushrooms, chopped
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- 16 ounces can, tomato puree
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup mozzarella cheese, shredded
How To Make polenta with tomato sauce
-
Step 1Combine the milk and egg in the top of a double boiler. Bring water to a boil. Reduce heat to low. Cook, stirring constantly, until the milk mixture comes to a boil. Gradually add in the corn meal; cook stirring constantly for 15 to 20 minutes, or until the cornmeal mixture is very thick. Pour the cornmeal mixture into a greased 9 x 5 x 3 inch loaf pan. Cover and chill until firm.
-
Step 2Saute the onion, mushrooms, and garlic in oil in a large skillet over medium heat until the vegetables are tender. Add the tomato puree and the next 4 ingredients. Stir well. Bring to a boil; cover, reduce heat and simmer for 30 minutes. Set the tomato sauce aside.
-
Step 3Cut the chilled corn meal mixture into 6 slices. Place the slices in a 9-inch square baking dish. Top with the reserved tomato sauce, and sprinkle with shredded mozzarella. Bake, uncovered, at 350° for 30 minutes. Let stand 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes