2 Print View Full Screen Save

Polenta Marinara

Polenta Marinara
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
79
minutes
Vegetarian
based on
26 reviews
This cheese-enriched polenta marinara makes a beautiful and delicious side dish.

In this recipe:



Store Locator

Ingredients:

  • 2 cups water
  • 2/3 cup yellow corn meal
  • 1 cup (4 ounces) shredded fontina or mozzarella cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)

Directions:

GREASE 9-inch pie plate.

BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat sauce; serve over wedges.


Reviews:

Review This Recipe
  •  Star(s)

    Tasty NEW WAY to cook Polenta

    Paula LEOTTA from SUNNYVALE, CA

    Polenta is a warm staple in our house during winter. We serve it cold with a salad during summer. This is a tasty new way for warm polenta. If you've never tried Polenta do give this recipe a try.

  •  Star(s)

    was nice

    Timothy Riley from LAS VEGAS, NV

    I dont know but for me it was off. It was very esy to make, but the taste was just not quite right. Maybe I used a different named product I do not know. I will try again just in case-

  •  Star(s)

    Memories

    Adela Srinivasan from cedar park, TX

    That one brings back memories of my mom's polenta...excellent recipe

  •  Star(s)

    Polenta primavera

    Carol Chaltron from MADISON HEIGHTS, MI

    We needed something different. I made the polenta and poured hot beef stew over it. This was very good and will be making again. I didn't have fontana cheese so I used mozzarella cheese and it was very good. Husband liked it too.

  •  Star(s)

    Polenta Primavera

    Jenn Atkinson from Kitchener, ON

    Really glad that I stumbled on this one, what a great find! After reading the other reviews, I decided to try it with the chicken stock instead of water. I also added some diced sundried tomatoes, and it was a great hit. My sister ,who is a spectacular cook, loved it! That is saying something!

  •  Star(s)

    Consider Stock

    GD Cazillo from SOUTH BEND, IN

    This recipe works well. Only I like to use chicken stock instead of water ... personal taste

  •  Star(s)

    delicious

    Debra Grady from OAK LAWN, IL

    great meat substitute

  •  Star(s)

    Fast, Easy,Great

    Patty Brenenstahl from WESTPORT, WA

    I had always wanted to make polenta. This was a great recipe for my first time. I want to experiment now. I will use this again.

  •  Star(s)

    Sooo Good

    Charlene Bayless from PORTLAND, OR

    This was my first try at making polenta, but it won't be my last, this was easy and good, my husband had two helpings and I ate it for lunch the next day. Next time I want to try it with green chillies added. I passed the recipe to my daughter and her family loved it also. It's a nice change for a side dish.

  •  Star(s)

    Very good and tasty!

    Jeri Haley from Tenino, WA

    We had this last night and my poor husband said 'another corn meal dish?' and then took his first bite and didn't say another negative thing about dinner! He said that it was delicious, very full of flavor and an excellent side dish with our bbq'd chicken. The cheeses made for a very good flavor and then when I added the tomatoes before serving, was just an additional taste experience! An excellent dinner, and definitely will make again. AND my husband said it was delicious! Again, many thanks to your website, you are opening up many, many different tastes and experices that otherwise we may not have ever eaten. An excellent recipe, A+++ recipe!

  •  Star(s)

    Great alternative to rice or potato sides.

    ROBIN from RED BANK, NJ

    I served it with the suggested diced tomatoes in puree and everyone asked for seconds!

  •  Star(s)

    Fabulous polenta

    Jennyfer Leung from Mississauga, ON

    This is very delicious.It's the same dish my mother used to prepare when I was a small kid. I would gobble it in just seconds:-) but I don't like the tomato sauce.

  •  Star(s)

    Polenta Primavera

    Carol from SI, NY

    This is really good. I did not serve it with the tomato sauce. Instead I made a brown sugar and molasses glazed pork tenderloin. The sweetness from the glaze was just what it needed. My children are picky eaters and they ate it up and came back for seconds.

  •  Star(s)

    Polenta Primavera

    Jane Ball from Stuart, FL

    I have made this and used a good jar of veggie based spaghetti sauce. I serve it in a wide soup type bowl and indent the middle for the sauce to go. It looks pretty and tastes great. Shave fresh cheese onto the top before serving.

  •  Star(s)

    polenta

    Mary Gilbert from Bluffton, IN

    It is very tastey. I have a lot of problems eating in the morning but this I could eat.

  •  Star(s)

    Just right!

    Jennifer Harrington from Milledgeville, GA

    This is a very tasty side dish if you cook it very thin and make it slightly crispy and really good topped with cheese.

  •  Star(s)

    Delicious!

    Giovanna Kranenberg from Cambridge, MN

    Just like my mom used to make, delicious!

  •  Star(s)

    Polenta Primavera

    Gloria Turner from Lafayette, LA

    I love Polenta. The added ingredients to this recipe makes it even better.

  •  Star(s)

    Yum!

    Charissa Martin from Delta, BC

    This is great. After I cut it into wedges, however, I lay the slices on a cookie sheet and bake until browned & slightly crispy on the outside. A nice added kick!

  •  Star(s)

    Great Appetizer

    ValDod from none, WA

    Ive been making polenta with this product for years. One favorite is to make it up in a long sheet pan. Cool it. After it sets, take a cookie cutter, round or heart shape to make individual portions. Then fry and brown in olive oil each side. Drain on paper towel. Place on cookie sheet. Top with chopped tomato with garlic sauce, then top on basil leaf, then a slice of Buffalo Mozzarella . Delicious and very chic.

  •  Star(s)

    Polenta Primavera

    Carolyn Hobbs from Englewood, CO

    Our family really liked this dish. We have one vegetarian in our family and the rest of us are trying to be a vegetarian and this dish helped convince us that we do not need meat.

  •  Star(s)

    Yummy

    Brenda Mendes from Mill Valley, CA

    Very good recipe.

  •  Star(s)

    Cheesy

    Rebecca Hewitt from Washington, DC

    Yum, this is great. You can also throw in some mushrooms for added flavor.

  •  Star(s)

    Yummy cheesy polenta

    luisa gasco-soboleski from Southington, CT

    This is the just perfect receipe... just like my grandma but more cheesier... delicous with homemade meat sauce...

  •  Star(s)

    Yummy old reciepe

    luisa gasco-soboleski from Southington, CT

    Thats the recipe my grandma used to make and I wasnt sure how much cheese, etc.. I look forward to making it with my homemade sauce or butter over it.....very simple dish but wonderful...

  •  Star(s)

    Delightful

    Lynn from Minneapolis

    Easy and impresssive! Experiment with using loaf pan and cutting smaller slices for appetizer. Nice garnish for this is big leafy basil and/or arugula leaves. Yum!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 190
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 500mg (21% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Polenta Marinara

Ingredients

  • 2 cups water
  • 2/3 cup yellow corn meal
  • 1 cup (4 ounces) shredded fontina or mozzarella cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)

 

Directions

GREASE 9-inch pie plate.

BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat sauce; serve over wedges.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Polenta Marinara

Add to Folder Cancel

recipe added successfully!

Polenta Marinara was added to your  folder.

Close

share with your friends

Polenta Marinara