INGREDIENTS

INSTRUCTIONS

8 SERVINGS LACTO
If you're looking for something fabulous to serve with red sauce, try this
rustic polenta dish. It's easy to make, and the polenta can be made up to
three days ahead.
Lightly grease a 9- by 5-inch loaf pan. In large saucepan, bring water to a
boil; add salt. Remove from heat and stir in polenta. Return to medium-low
heat and cook, stirring with a wooden spoon, for 5 minutes, until polenta
is thick and soft. Pour polenta into prepared pan and cool, preferably
overnight.
Preheat oven to 375 degrees. Lightly grease an 8- or 9-inch square baking
dish. In small bowl, mix Parmesan and Romano cheeses. Cut cooled polenta
into 1/4-inch thick slices.
Arrange layer of polenta over bottom of dish. Cover with about 1 cup sauce,
and 1/4 cup cheese mixture. Repeat layers two times, then end with layer of
polenta. Sprinkle surface with remaining cheese. Cover loosely with foil
and bake 20 minutes. Uncover and bake until polenta and sauce are bubbling
hot, 10 minutes. Let stand for 5 minutes before serving.
PER SERVING: 160 CAL.; 9G PROT.; 7G TOTAL FAT (4G SAT. FAT); 13G CARB.;
16MG CHOL.; 984MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 65
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’ve achieved nothing until you find God”