Best 11 Polenta With Spaghetti Sauce Recipes

EASY POLENTA WITH TOMATO SAUCE

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.

FRIED POLENTA WITH TOMATO BASIL SAUCE

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

POLENTA WITH PARMESAN AND TOMATO SAUCE

Steps:

• 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 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.

POLENTA WITH POMODORO SAUCE

Steps:

• Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
• If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
• Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
• Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
• Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.

BAKED POLENTA WITH PEPERONATA SAUCE

Steps:

• Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
• In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
• Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
• Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.

BASIC POLENTA

Steps:

• In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
• Slowly pour the cornmeal into the hot liquid, wisking constantly.
• Stir in the salt.
• Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
• Remove the polenta from the heat and stir in scallion.
• Polenta can be served soft, or poured into a baking pan to cool.
• Once cooled, polenta can then be cut into solid squares.

PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE

Steps:

• Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
• Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
• Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
• Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
• What to drink:
• A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.

POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
• Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
• While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
• To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
• To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.

HOMEMADE POLENTA SQUARES WITH CHUNKY TOMATO SAUCE

Steps:

• Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
• While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
• Reduce heat to low.
• Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
• Meanwhile, melt butter over med. heat.
• Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
• When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
• Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
• Preheat oven to 350°F.
• Cut polenta into 24 squares.
• Pour spaghetti sauce evenly over polenta.
• Bake 20 minutes or until bubbly around edges.
• Remove from oven and sprinkle with provolone.
• Bake 2-3 minutes longer to melt cheese.
• Let stand 5 minutes and loosen edges with spatula.
• Carefully lift out squares and serve.

POLENTA WITH ITALIAN SAUSAGE

Steps:

• In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently. , Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat., Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.