Polenta Marinara

Polenta Marinara

In this recipe:

based on 26 reviews
This Looks YUMMY!
2
15 min.
prep
79 min.
total
8 servings

This cheese-enriched polenta marinara makes a beautiful and delicious side dish.

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.)
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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.

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Tasty NEW WAY to cook Polenta

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.

- Paula LEOTTA from SUNNYVALE, CA

was nice

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-

- Timothy Riley from LAS VEGAS, NV

Memories

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

- Adela Srinivasan from cedar park, TX

Polenta primavera

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.

- Carol Chaltron from MADISON HEIGHTS, MI

Polenta Primavera

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!

- Jenn Atkinson from Kitchener, ON

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • 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.

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