Baked Polenta With Tomato Sauce And Ricotta Best Recipes

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EASY POLENTA WITH TOMATO SAUCE

Mar 21, 2018



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients:

  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup Parmesan cheese
  • 2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Dec 1, 2017



Baked Polenta with Tomato Sauce and Ricotta image

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.

Provided by Art Smith

Categories     HarperCollins     Hominy/Cornmeal/Masa     Tomato     Vegetarian     Parmesan     Basil     Ricotta     Healthy     Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients:

  • For the tomato sauce:
  • 4 tomatoes
  • 1 medium yellow onion, skin on
  • 1 small bulb garlic
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • For the polenta:
  • 1 cup polenta
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons chopped fresh basil
  • 1/2 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • For the garnish:
  • 4 tablespoons chopped basil

Steps:

  • To prepare the tomato sauce:
  • Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
  • Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
  • To prepare the polenta:
  • Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
  • To serve:
  • Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

BAKED POLENTA WITH A TOMATO SAUCE

2023-01-27



Baked Polenta With a Tomato Sauce image

This is a very tasty, filling meal. It can be used as a side dish or as a main course. For those following Weight Watchers, the whole recipe provides 16.5 points, assuming you use low fat cheese. Prep time includes time for the polenta to set.

Provided by Shuzbud

Categories     Low Protein

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 3 cups water
  • 1 cup quick-cook polenta (yellow cornmeal)
  • 1 teaspoon paprika
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 (14 ounce) cans chopped tomatoes (14oz=400g)
  • 10 leaves fresh basil, finely chopped
  • salt and pepper, to taste
  • 1 cup grated cheddar cheese (or mozzarella)
  • plastic wrap (saran wrap or cling film)

Steps:

  • Heat the oven to 350°F or 180°C.
  • Pour 3 cups of cold water into a saucepan and turn the heat up to high.
  • Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
  • Stir in the paprika and nutmeg.
  • Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
  • When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
  • Allow to cool, then refrigerate for 2 hours until solid.
  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
  • Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
  • Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
  • Bake in the oven for 20 minutes.
  • Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

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