Homemade Polenta Squares With Chunky Tomato Sauce

Nice as an appetizer or as a meatless main dish. Use whole milk if desired, for richer flavor.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 2  tablespoons light butter
• 1⁄2 cup  chopped bell pepper
• 1⁄2 cup  chopped onion
• 2  minced garlic cloves
• 4  cups skim milk (can use whole or low fat)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1  cup yellow cornmeal (not cornmeal mix)
• 1⁄2 cup  grated parmesan cheese
• 1 (28 ounce) jar  chunky  garden vegetable spaghetti sauce
• 1 1⁄2 cups  shredded provolone cheese

Directions

1. Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
2. While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
3. Reduce heat to low.
4. Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
5. Meanwhile, melt butter over med. heat.
6. Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
7. When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
8. Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
9. Preheat oven to 350°F.
10. Cut polenta into 24 squares.
11. Pour spaghetti sauce evenly over polenta.
12. Bake 20 minutes or until bubbly around edges.
13. Remove from oven and sprinkle with provolone.
14. Bake 2-3 minutes longer to melt cheese.
15. Let stand 5 minutes and loosen edges with spatula.
16. Carefully lift out squares and serve.