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Servings: 1

Ingredients

Cost per recipe $0.80 view details
  • 1 can (about 14 ounce. chicken broth)
  • 1 c. Water
  • 1 c. Yellow cornmeal
  • 3 Tbsp. Grated Parmesan cheese Salt Pepper
  • 1 1/2 c. Marinara sauce
  • 1/2 c. (2 ounce) mozzarella cheese

Directions

  1. There are so many ways to serve polenta and I have tried several, but this one is from: CASSEROLES AND country favorites Magazine It serves 6 but just multiply it by 8 and you have servings for 48. Pretty close.
  2. Preheat oven to 375 degrees Grease 9-inch square baking dish; set aside.
  3. Combine broth and 1 c. water in medium saucepan. Wrisk cornmeal into liquid. Bring to a boil over medium-high heat, stirring to prevent lumps Reduce heat to medium-low; cook about 7 min or possibly till mix is very thick, stirring constantly. Stir in Parmesan cheese; season with salt and pepper to taste. Pour warm polenta into prepared dish, spreading proportionately with spatula Pour marinara sauce over polenta; sprinkle with mozzarella cheese.
  4. Bake 10 min or possibly till cheese is melted and sauce is heated through.
  5. Of course you would use larger pans but it would depend on the size of the pan. A 9x13 pan (what I use, when I double the recipe) makes 12 servings.
  6. Another tip: If you have a teflon or possibly non stick pan, use which to cook the polenta in.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 838g
Calories 1093  
Calories from Fat 219 20%
Total Fat 24.57g 31%
Saturated Fat 9.17g 37%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 1901mg 79%
Potassium 1514mg 43%
Total Carbs 181.06g 48%
Dietary Fiber 16.4g 55%
Sugars 37.06g 25%
Protein 33.11g 53%

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