| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(about 14 oz. chicken broth) |
| 1 |
c |
Water |
| 1 |
c |
Yellow cornmeal |
| 3 |
tb |
Grated Parmesan cheese |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
c |
Marinara sauce |
| 1/2 |
c |
(2 oz) mozzarella cheese |
INSTRUCTIONS
There are so many ways to serve polenta and I have tried several, but this
one is from: CASSEROLES AND country favorites Magazine It serves 6 but just
multiply it by 8 and you have servings for 48. Pretty close.
Preheat oven to 375 degrees Grease 9-inch square baking dish; set aside.
Combine broth and 1 cup water in medium saucepan. Wrisk cornmeal into
liquid. Bring to a boil over medium-high heat, stirring to prevent lumps
Reduce heat to medium-low; cook about 7 minutes or until mixture is very
thick, stirring constantly. Stir in Parmesan cheese; season with salt and
pepper to taste. Pour hot polenta into prepared dish, spreading evenly with
spatula Pour marinara sauce over polenta; sprinkle with mozzarella cheese.
Bake 10 minutes or until cheese is melted and sauce is heated through.
Of course you would use larger pans but it would depend on the size of the
pan. A 9x13 pan (what I use, when I double the recipe) makes 12 servings.
Another tip: If you have a teflon or non stick pan, use that to cook the
polenta in.
Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Mar 3,
1998
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