Polenta With Parmesan And Tomato Sauce Recipes

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BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA



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

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.

EASY POLENTA WITH TOMATO SAUCE



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

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.

CORNMEAL AND OATMEAL POLENTA WITH TOMATO SAUCE AND PARMESAN



Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan image

I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It's a comforting, satisfying meal.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup quick-cooking steel-cut oats
1/2 cup polenta
1 quart water
Salt to taste (1/2 to 1 teaspoon)
1 tablespoon unsalted butter
1/3 cup freshly grated Parmesan (optional), plus additional for sprinkling
1 cup Fresh Tomato Sauce or Simple Marinara Sauce

Steps:

  • Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
  • Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven't stirred it into the polenta.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 724 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

POLENTA WITH VEGETABLE TOMATO SAUCE



Polenta With Vegetable Tomato Sauce image

Polenta is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of coarsely ground corn. It brings this simple vegetable recipe to the next level. After it's fried, the crunchy edges and soft center pairs well with the robust tomato sauce and vegetable medley. Full of...

Provided by Joyce Tyo

Categories     Casseroles

Time 45m

Number Of Ingredients 11

1 tube polenta, refrigerated or on shelf with pasta, Italian seasoned
3 medium zucchini
3 plum tomatoes
1 jar(s) your favorite tomato Italian sauce
1 c sliced mushrooms
1 c chopped green onions - divided
3 Tbsp chopped cilantro
1-2 Tbsp olive oil, extra virgin
3 Tbsp Parmesan cheese
1 tsp salt and pepper, or less for your taste
1 Tbsp Italian seasoning

Steps:

  • 1. Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to zucchini to the bowl. Add sliced mushrooms. Add 1/2 the sliced green onions saving 1/2 for topping. Set aside.
  • 2. Remove the wrapper from the polenta tube and slice into 1/4 inch slices.
  • 3. Add your favorite marinara or tomato sauce to a large saucepan, heating to medium, but do not boil.
  • 4. In a large skillet, heat olive oil to medium-high. Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a warmed plate and place it in 200-degree oven to keep warm.
  • 5. Add all the vegetables to tomato sauce, turn the heat down to medium-low. Stir occasionally. Add salt, pepper, and Italian Seasoning. You want to heat the vegetables, not cook them. Taste for the possible addition of more salt and pepper or Italian seasoning and be sure they are heated through.
  • 6. Finish sauteing the polenta. Remove the heated plate of polenta from the oven and add this batch to it.
  • 7. Depending on how many polenta slices you have, measure out on 4 plates. Top with a large spoonful of vegetable mixture. Top that with the remaining green onions and the chopped cilantro measured out for 4 plates. Sprinkle Parmesan cheese over the plate. We like this with a salad and crusty bread for accompaniment.

FRIED POLENTA WITH TOMATO SAUCE



Fried Polenta with Tomato Sauce image

Run circles around other appetizers with Fried Polenta with Tomato Sauce. This fried polenta appetizer is cheesy, crispy, garlicky and easy to make! The bright tomato sauce pairs well with the fried polentas and make the dish pop out even more.

Provided by My Food and Family

Categories     Grains

Time 1h46m

Yield Makes 32 servings, 2 polenta triangles and about 2 tsp. sauce.

Number Of Ingredients 11

3-1/2 cups water
1 tsp. salt
1-1/3 cups corn grits, uncooked
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
1/4 cup chopped onions
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1/2 tsp. dried oregano leaves
1/4 cup butter, divided

Steps:

  • Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
  • Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
  • Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

TOMATO SAUSAGE POLENTA



Tomato Sausage Polenta image

"Won't you stay for supper?" is a question our family asks friends often. That's why I've got plenty of recipes like this meaty, tomatoey one-perfect for spur-or-the-moment company. Potlucks and church dinners are common around here, too, and this is my most-requested contribution.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 pound bulk pork sausage
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Parmesan cheese
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, cook the sausage, onion, garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, oregano and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside. , In a small bowl, combine the flour, Parmesan cheese, cornmeal, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. , Pour into greased 9-in. square baking dish. Carefully pour tomato mixture over batter. Bake at 400° for 20-25 minutes until golden. Sprinkle with the cheddar cheese.

Nutrition Facts :

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