How to make it

  • Melt butter in medium saucepan over medium heat.
  • Add bell pepper, onion, and garlic; cook until vegetables are tender.
  • Remove from saucepan with slotted spoon; set aside.
  • Bring milk, salt and cayenne pepper to a boil in large, heavy saucepan over medium-high heat.
  • While stirring milk mixture vigorously, add cornmeal in very thin but steady stream (do not let lumps form.) Go slow. Reduce heat to low.
  • Cook, uncovered, 40 to 60 minutes until polenta is very thick, stirring frequently. (Polenta is ready when wooden spoon stands upright in the center of mixture.)
  • Add bell pepper mixture and Parmesan cheese to saucepan; stir to combine.
  • Spray 13X9X2-inch baking pan with nonstick cooking spray.
  • Spread polenta evenly into baking pan.
  • Cover; let stand at room temperature 6 hours or until completely cooled and firm.
  • Preheat oven to 350 degrees.
  • Cut polenta into 24 squares. Pour spaghetti sauce evenly over polenta.
  • Bake 20 to 25 minutes until sauce is bubbly around edges of pan.
  • Remove from oven. Sprinkle with provolone cheese.
  • Bake 2 to 3 minutes just until provolone cheese is melted. Let stand 5 minutes.
  • Loosen polenta edges with spatula.
  • Carefully lift polenta pieces out of pan. Garnish as desired.
  • Great served with a green salad.

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