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polenta with tomato sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

My best friend in high school had an Italian mom and an American dad. They sometimes had this as a side at Thanksgiving, which was always a mix of Italian and typical Turkey and Dressing with sides.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For polenta with tomato sauce

  • 2 c
    milk
  • 1 lg
    egg, beaten
  • 3/4 c
    cornmeal
  • 2 md
    onions, chopped
  • 1/2 c
    fresh mushrooms, chopped
  • 2 clove
    garlic, minced
  • 3 Tbsp
    vegetable oil
  • 16 oz
    can, tomato puree
  • 1 Tbsp
    dried parsley flakes
  • 1/4 tsp
    rubbed sage
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    pepper
  • 1/2 c
    mozzarella cheese, shredded

How To Make polenta with tomato sauce

  • 1
    Combine the milk and egg in the top of a double boiler. Bring water to a boil. Reduce heat to low. Cook, stirring constantly, until the milk mixture comes to a boil. Gradually add in the corn meal; cook stirring constantly for 15 to 20 minutes, or until the cornmeal mixture is very thick. Pour the cornmeal mixture into a greased 9 x 5 x 3 inch loaf pan. Cover and chill until firm.
  • 2
    Saute the onion, mushrooms, and garlic in oil in a large skillet over medium heat until the vegetables are tender. Add the tomato puree and the next 4 ingredients. Stir well. Bring to a boil; cover, reduce heat and simmer for 30 minutes. Set the tomato sauce aside.
  • 3
    Cut the chilled corn meal mixture into 6 slices. Place the slices in a 9-inch square baking dish. Top with the reserved tomato sauce, and sprinkle with shredded mozzarella. Bake, uncovered, at 350° for 30 minutes. Let stand 5 minutes before serving.
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