Sunday, March 11, 2007

Polenta Marinara

9 cups Water
2 cups Polenta
1/2 cup Grated Parmesan cheese
1 (14 oz) can diced tomatoes
1 (14 oz) can tomato sauce seasoned with Italian Seasoning of your choice
Olives chopped and mixed with tomatoes and sauce
cheddar cheese

Preheat oven to 375 degrees Grease (if you need to) 9X13; set aside. Combine broth and 2 cups water in medium saucepan. Whisk cornmeal into liquid. Bring to a boil over medium-high heat, stirring to prevent lumps. Reduce heat to medium-low; cook about 7 minutes or until mixture is very thick, stirring constantly. Stir in Parmesan cheese; season with pepper. Pour hot polenta into prepared dish, spreading evenly with spatula. Pour tomatoes and sauce over polenta; sprinkle with cheddar cheese. Bake 10 minutes or until cheese is melted and sauce is heated through.

This is a wonderfully filling meal! The kids devoured it and I made it again for potluck! You can obviously use any fillings you want, add meat, etc. I had these items on hand and was needing a low-sodium meal and came up with this one. Let me know if you make it and how it turns out!

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