﻿﻿﻿﻿﻿Fluffy Baked Polenta with Red Sauce

Fluffy Baked Polenta with Red Sauce

americastestkitchen.com

sharynn

subheading: Gather Your Ingredients:

Polenta

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed and peeled

7 cups water

1 ½ teaspoons Salt

½ teaspoon pepper

1 ½ cups cornmeal

3 ounces Pecorino Romano cheese, grated (1 ½ cups)

¼ cup half-and-half

Red Sauce

1 (14.5-ounce) can whole peeled tomatoes

¼ cup extra-virgin olive oil

1 onion, peeled and halved through root end

1 (15-ounce) can tomato sauce

1 ounce Pecorino Romano cheese, grated (½ cup)

1 ½ tablespoons sugar

¾ teaspoon Salt

½ teaspoon garlic powder

View Nutritional Information

subheading: Key Equipment:

Dutch Ovens

subheading: Before You Begin:

* We developed this recipe using Quaker Yellow Corn Meal for its desirable texture and relatively short cooking time. We recommend you use the same product for this recipe. The timing may be different for other types of cornmeal, so be sure to cook the polenta until it is thickened and tender. Whole milk can be substituted for the half-and-half. Plan ahead: The polenta needs to be cooled for at least 3 hours before being cut, baked, and served. note: We developed this recipe using Quaker Yellow Corn Meal for its desirable texture and relatively short cooking time. We recommend you use the same product for this recipe. The timing may be different for other types of cornmeal, so be sure to cook the polenta until it is thickened and tender. Whole milk can be substituted for the half-and-half. Plan ahead: The polenta needs to be cooled for at least 3 hours before being cut, baked, and served.

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