Appetizers & Side Dishes
Polenta Squares with Tomato Sauce
Prep Time: 35 min | Cook Time: 30 min | Servings: 10 sides | Calories: 443
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Prep Time
35 min
Cook Time
30 min
Servings
10 sides
Calories
443
Make these tasty appetizers packed with rustic Italian ingredients from tender cooked polenta squares topped with melted Sargento® Shredded Mozzarella - Fine Cut along with minced fresh garlic, sun-dried tomatoes, a robust mushroom sauce, green bell peppers and some dried basil. You’ll bring out a rich and aromatic flavor.
Ingredients
- 2 Tbsp. butter
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 4 cups milk
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 cup cornmeal
- 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese
- 1 jar (24 oz.) Bertolli® Vineyard Mushroom Sauce
- 2 cups (8 oz.) Sargento® Shredded Mozzarella - Fine Cut
- 2 tsp. dried basil
- 2 Tbsp. minced sun dried tomatoes
Directions
- Melt butter in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes or until vegetables are tender, stirring frequently. Transfer mixture to a small bowl; set aside. Add milk, salt and cayenne pepper to same saucepan. Turn heat to high; gradually whisk in cornmeal and bring to a simmer. Reduce heat to medium-low; simmer until polenta is very thick, 20 to 25 minutes, whisking frequently.
- Stir in reserved onion mixture and Parmesan cheese; transfer to a 13 x 9-inch baking pan that has been coated with cooking spray. Smooth surface with a rubber spatula. Chill in refrigerator until polenta is set and firm, about 20 minutes.
- Spoon spaghetti sauce evenly over polenta. Bake in a preheated 375°F oven for 25 minutes. Mix Mozzarella cheese with sun dried tomatoes and basil: sprinkle evenly over polenta; return to oven and bake 5 minutes or until cheese has melted. Let stand 5 minutes. Cut into squares; transfer to serving plates.
