Homemade Polenta Squares With Chunky Tomato Sauce

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 tablespoons light butter
• 1/2 cup chopped bell pepper
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 4 cups skim milk (can use whole or low fat)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup yellow cornmeal (not cornmeal mix)
• 1/2 cup grated parmesan cheese
• 1 (28 ounce) jar chunky garden vegetable spaghetti sauce
• 1 1/2 cups shredded provolone cheese

Recipe

• 1 bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
• 2 while whisking milk, add cornmeal in a very thin but steady stream. do not let lumps form.
• 3 reduce heat to low.
• 4 cook uncovered 50-60 minute until polenta is very thick, stirring frequently. it will be ready when you can stand a wooden spoon upright in middle of mixture.
• 5 meanwhile, melt butter over med. heat.
• 6 add bell pepper, onion, and garlic. cook 5 minutes or until tender. remove with slotted spoon and set aside.
• 7 when polenta is done, add bell pepper mixture and parmesan to saucepan. stir to combine.
• 8 spray 13x9 pan with cooking spray. spread polenta evenly into pan. cover and let stand at room temp for 6hrs or until completely cooled and firm.
• 9 preheat oven to 350°f.
• 10 cut polenta into 24 squares.
• 11 pour spaghetti sauce evenly over polenta.
• 12 bake 20 minutes or until bubbly around edges.
• 13 remove from oven and sprinkle with provolone.
• 14 bake 2-3 minutes longer to melt cheese.
• 15 let stand 5 minutes and loosen edges with spatula.
• 16 carefully lift out squares and serve.