Polenta Squares With Chunky Tomato Sauce Recipe

How to make it

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• 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.