It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Easy Polenta Marinara
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- #45705
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 can (14 ounce size) chicken broth
1 cup water
1 cup yellow cornmeal
3 tablespoons grated Parmesan cheese
salt
black pepper
1 1/2 cup marinara sauce
1/2 cup Mozzarella cheese
directions
Preheat oven to 375 degrees F. Grease 9-inch square baking dish; set aside.
Combine broth and 1 cup water in medium saucepan. Whisk cornmeal into liquid. Bring to a boil over medium-high heat, stirring to prevent lumps.
Reduce heat to medium-low; cook about 7 minutes or until mixture is very thick, stirring constantly. Stir in Parmesan cheese; season with salt and pepper to taste.
Pour hot polenta into prepared dish, spreading evenly with spatula Pour marinara sauce over polenta; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted and sauce is heated through.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 9, 2007
Easy to make. Not that great tasting. It was a first attempt at anything with polenta.