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Cheese & Basil Polenta with Tomato-Basil Sauce Recipe

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This recipe for Cheese & Basil Polenta with Tomato-Basil Sauce, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Friday, July 21, 2006


2 cups shredded reduced-fat mozzarella cheese (8-oz)
1/2 cup grated Parmesan or Romano cheese
2 Tb snipped fresh basil
3 cups water
1 cup yellow cornmeal
1 cup cold water
1 tsp salt
1 Tb reduced-fat margerine, melted

Tomato-Basil Sauce *

3/4 cup chopped onion
2 cloves garlic, minced
2 Tb reduced-fat margerine
2 (14.5-oz) cans diced Italian-style tomatoes, undrained
Half of a 6-oz can (1/3 cup) tomato paste
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/4 cup fresh basil

In a medium mixing bowl, stir together mozzarella cheese, Parmesan cheese, and basil. Set aside.
In a medium saucepan, bring 3 cups cold water to a boil. In a mixing bowl, stir together cornmeal, 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. (Be careful not to burn yourself!) Cook and stir til mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occassionally. Immediately transfer 1/3 of the hot mixture to a greased 2-quart square or rectangle baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the cornmeal mixture. (Use a butterknife to spread the middle and top cornmeal layers.) Let sit out to cool for 1 hour. Cover with foil and chill several hours or overnight til firm.

Several hours later, or next day...

After the polenta has chilled for several hours or overnight, uncover and bake in a 350 degree oven for about 40 minutes or til lightly browned and heated through.

While the polenta is baking...

To prepare the Tomato-Basil Sauce: In a medium saucepan cook onion and garlic in hot margerine til tender but not brown. Carefully stir in tomatoes (undrained), tomato paste, sugar, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, about 20 minutes or til desired consistancy. Stir in fresh basil. Cook 5 minutes more. Makes about 3.3 cups. (1/2 cup per serving)

After the polenta comes out of the oven, brush the surface with 1 Tb melted margerine. Let stand for 10 minutes before cutting. Serve with the Tomato-Basil sauce. If desired, garnish with additional basil and sprinkle with Parmesan or Romano cheese.

Personal Notes:
Personal Notes:
This recipe needs to be prepared several hours before baking. For best results, I recommend preparing it a day in advance.




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