Cheese Polenta With Herbed Tomato Sauce Recipe
Ingredients
2 cups cold water
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 1/2 cups yellow cornmeal
1/4 teaspoon each salt and black pepper
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1/4 cup grated Parmesan cheese (1 ounce)
2 teaspoons olive oil
1 recipe Herbed Tomato Sauce
Directions
1 Preheat the oven to 400° F.
Lightly grease a 1 1/2 quart souffle dish or deep baking dish.
In a medium-size saucepan, combine the water, stock, cornmeal, salt, and pepper.
Bring to a boil over moderate heat, whisking constantly.
Lowerthe heatand simmer, whisking occasionally, for 5 minutes or until thick.
2 Spoon half of the cornmeal mixture into the prepared souffle dish, smoothing the surface with the back of the spoon.
Sprinkle the top with 1 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese.
Smooth the remaining cornmeal mixture on top and sprinkle with the remaining cheeses.
Drizzle the oil over all and bake for 35 minutes or until bubbling and golden.
Cut the polenta into 8 wedges.
Place 2 wedges on each of 4 serving plates and spoon some of the tomato sauce over each serving.
Lightly grease a 1 1/2 quart souffle dish or deep baking dish.
In a medium-size saucepan, combine the water, stock, cornmeal, salt, and pepper.
Bring to a boil over moderate heat, whisking constantly.
Lowerthe heatand simmer, whisking occasionally, for 5 minutes or until thick.
2 Spoon half of the cornmeal mixture into the prepared souffle dish, smoothing the surface with the back of the spoon.
Sprinkle the top with 1 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese.
Smooth the remaining cornmeal mixture on top and sprinkle with the remaining cheeses.
Drizzle the oil over all and bake for 35 minutes or until bubbling and golden.
Cut the polenta into 8 wedges.
Place 2 wedges on each of 4 serving plates and spoon some of the tomato sauce over each serving.
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