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
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!