Preparation for the polenta: In a medium saucepan, bring chicken broth to a boil; whisk in polenta until thick, about six to eight minutes. Transfer to a 9- by 12-inch buttered baking dish or sheet pan and spread polenta with a wet rubber spatula. Cover with plastic wrap and chill until firm for at least three hours or overnight. Preparation for the sauce: Heat oil in a large saucepan. Add onions and saute until soft. Add tomatoes, tomato paste and garlic. Cook to blend. Add basil and season with salt and pepper. Preparation for the cheese blend: In a medium bowl, combine cream cheese, ricotta cheese and egg. Beat vigorously to blend. Blend in remaining cheeses, reserving some extra for the top. To complete the dish: Preheat oven to 400 degrees. Cut polenta into 3- by 3-inch squares and again in half horizontally, for a total of 12 squares. Arrange six squares on the bottom of a baking dish. Drop cheese mixture over polenta slices and spoon sauce over each. (The cheese will melt during baking and evenly distribute.) Top with reserved polenta slices, then more cheese and more sauce. Place in oven, uncovered and cook until sauce is hot and cheese is bubbly. Serves 8. Comments: This dish can be assembled a day ahead and baked before your guests arrive Polenta is the name given to fine, golden cornmeal in Italy, where it is made into the soft savory mass of the same name. It differs from the familiar American cornmeal because it is ground finer, less coarse. It is great served with a variety of fish, game and meat dishes or just a simple tomato sauce with some sauted mushrooms. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 156 Formatted for MasterCook by Nancy Berry - firstname.lastname@example.org
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (627g)|
|Recipe Makes: 8|
|Calories from Fat: 1163 (84%)|
|Amt Per Serving||% DV|
|Total Fat 129.2g||172 %|
|Saturated Fat 72.5g||362 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 432.5mg||133 %|
|Sodium 1890.6mg||65 %|
|Potassium 839.9mg||22 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.5g|
|Protein 33.9g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1387
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
KsbebeI added cooked ground turkey to the tomato sauce. Because I was limited to 1 can of diced tomatoes, I added two other cans of crushed tomatoes. I did not split the polenta horizontally because I thought it would be too thin in some places, so I really only made one layer for each ingredient. It was delicious, but I may make a little less polenta next time since I added the pound of ground turkey, and it was almost overflowing my baking dish because of this. Very nice dinner!2y ago
Robilinthis was sooo good! I added mushrooms to the sauté, and some red bell pepper. I used nonfat cottage cheese, some fresh parmesan, and some bits and pieces of leftover cheeses..also fresh parsley. In the sauce I added some tapenade I had leftover in the fridge and added some meat for my husband (left my side meatless). It was really yummy!5y ago
tastyv0calsAlthough there is some prepwork involved, it's well worth it. Just grab a bottle of your favorite wine, your favorite tunes, and have at it. Your family or guests will rave!6y ago