Polenta With Parmesan and Tomato Sauce
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup polenta
- 1quart water
- 1teaspoon salt
- 1tablespoon butter
- ⅓cup freshly grated Parmesan optional, plus additional for sprinkling
- 1½cups Fresh Tomato Sauce or Simple Marinara Sauce
Nutritional analysis per serving (4 servings)
269 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 909 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon ¼ heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.
- You can also cook the polenta in the microwave.
- You can make this dish with leftover or chilled polenta.1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Cut the polenta into squares or rectangles, and arrange the polenta in the dish, overlapping the pieces slightly. Spread the tomato sauce over the slices, and sprinkle on the Parmesan. Drizzle a little olive oil over the top.2. Place in the oven, and bake for 15 to 20 minutes, until sizzling. Remove from the heat and serve.
- Variation: Polenta and Tomato Sauce GratinAdvance preparation: Both the cooked polenta, and the tomato sauce will keep for three or four days in the refrigerator. The gratin can be assembled a day ahead, and kept in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This is pretty much idiot-proof polenta. I made it exactly as written, just served with shrimp scampi instead of marinara, since I can’t eat tomatoes. I loved it! And my husband, who claims to not like grits or polenta, stole the leftovers. Perfect for eliminating any stress, and frees you up to focus on the other parts of the meal.
I made this recipe with chicken broth instead of water. I did not add salt or butter or cheese but did use tomato sauce. I followed the timing and stirring instructions in the recipe very precisely, and the polenta came out of the oven smooth and creamy -- a tasty piping hot dish for a chilly evening.
My kids love this--also works with grits.
Agree that this is idiot proof polenta, for which I am very thankful. I used this to make a meal out of roasted mushrooms - delish!
Can I double this recipe? Will cooking time need to be adjusted?
I made this with cornmeal (Bob’s Red Mill, course grind) instead of polenta. After the initial 50 minutes, it was done. I added olive oil in place of the butter, plus the grated Parm. It was delicious!!
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