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Polenta with Eggplant Spaghetti Sauce Supreme Recipe

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This recipe for Polenta with Eggplant Spaghetti Sauce Supreme, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Monday, August 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded fontina or mozzarella cheese (8 oz.)
1/2 cup grated Parmesan or Romano cheese (you can use cheddar cheese also)
2 tbsp. fresh basil, snipped
3 cups water
1 cup yellow cornmeal
1 cup cold water
1 tsp. salt (or more to taste)
Eggplant Spaghetti Sauce Supreme (see recipe in this book)
extra grated cheeses for topping

Directions:
Directions:
In a medium mixing bowl stir together the cheeses and basil.
In a medium sauce pan bring the 3 cups of water to a boil. In a mixing bowl stir together 1 cup cornmeal, 1 cup cold water and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Immediately transfer 1/3 of the hot mixture to a greased 2-quart baking dish. Make layers of the cheeses and sauce, ending with polenta topped with lots of cheese.Cool for one hour. Cover and chill several hours overnight till firm. (I have skipped this step at times). Bake uncovered at 350 degrees about 40 minutes until lightly browned. Serve alone or topped with Eggplant Spaghetti Sauce Supreme (see following recipe).

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
not long.
Personal Notes:
Personal Notes:
This is an easy and different casserole. Lots and lots of cheese makes it better (and richer and more fattening).

 

 

 

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