Homemade Polenta Squares With Chunky Tomato Sauce

Recipe by little_wing
READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
  • While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
  • Reduce heat to low.
  • 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.
  • Meanwhile, melt butter over med. heat.
  • Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
  • When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
  • 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.
  • Preheat oven to 350°F.
  • Cut polenta into 24 squares.
  • Pour spaghetti sauce evenly over polenta.
  • Bake 20 minutes or until bubbly around edges.
  • Remove from oven and sprinkle with provolone.
  • Bake 2-3 minutes longer to melt cheese.
  • Let stand 5 minutes and loosen edges with spatula.
  • Carefully lift out squares and serve.
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