Cheesy Polenta With Rich Tomato Sauce Recipes

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15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU



15-Minute Cheesy Polenta with Chunky Tomato Ragu image

This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups whole milk
Kosher salt
6 tablespoons extra-virgin olive oil
1/2 pound mild Italian sausage, casings removed
1 small yellow onion
1 1/2 cups baby carrots
2 cloves garlic
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1 1/2 cups shredded Italian cheese blend
One 28-ounce can diced tomatoes
Pinch crushed red pepper flakes, or more to taste
6 cups spring greens mix
1 small lemon

Steps:

  • Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
  • When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
  • Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
  • By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
  • When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
  • Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

ITALIAN SAUSAGES IN TOMATO SAUCE WITH CHEESY POLENTA



Italian Sausages in Tomato Sauce with Cheesy Polenta image

Provided by Eddie Jackson

Time 45m

Yield 4 servings

Number Of Ingredients 14

One 10-ounce package chicken sausage, such as Aidells® Whole Blends Italian Style Margherita Smoked Chicken Links
2 tablespoons extra-virgin olive oil
8 multicolored baby bell peppers, quartered
1 medium onion, chopped
1 medium zucchini, cut into 1/2-inch chunks
Kosher salt
1/2 cup dry white wine
2 cups crushed tomatoes
Pinch crushed red pepper flakes
3 cups loosely packed baby spinach
1 cup instant polenta
1/2 cup grated Pecorino Romano, plus a small wedge, for shaving
2 tablespoons unsalted butter, cut into pieces
1/2 cup fresh basil leaves, plus sprigs, for garnish

Steps:

  • Cut each sausage link into 4 pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and cook until brown all over, about 4 minutes. Remove with a slotted spoon to a plate.
  • Add the remaining tablespoon oil to the skillet. When hot, add the peppers, onion and zucchini and season with salt. Cook, tossing, until the vegetables just begin to soften, about 4 minutes. Add the wine and reduce until syrupy, about 2 minutes. Add the tomatoes, red pepper flakes and 1/2 cup water. Bring to a simmer and cook until slightly thickened and the flavors have melded, about 10 minutes.
  • Return the sausage to the skillet, stir in the spinach and simmer until the sausage is heated through and the spinach is wilted, about 2 minutes.
  • Meanwhile, put 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Whisk in the polenta. Simmer until thickened, about 5 minutes. Remove from the heat and stir in the grated Pecorino Romano and butter. Season with salt, if needed.
  • To serve, chop the basil leaves and stir into the sauce. Spoon the hot polenta into 4 shallow bowls. Top each with some of the tomato mixture. Use a vegetable peeler to shave more cheese over the top and garnish each serving with a basil sprig.
  • Party Version: Make the polenta following the directions above. Spread the finished polenta onto 2 parchment-lined baking sheets in a thin even layer and refrigerate until set, about 30 minutes.
  • Cut the polenta into squares (about 1 1/2 inches) and transfer to 2 parchment-lined baking sheets (or re-line the original baking sheets). Bake at 325 degrees F until crisp, about 35 minutes. (The polenta squares will continue to crisp up as they cool.)
  • Cut the sausage into thin rounds, then cook and remove following the directions above.
  • Chop the bell peppers, onion and zucchini a little more finely than called for above, then follow the directions for making the tomato sauce. Add the browned sausage (but not the spinach) to the skillet and simmer until heated through, about 2 minutes.
  • To serve, lay a spinach leaf on each polenta crisp. Top with a dollop of the tomato mixture and a sausage round. Shave a bit of the Pecorino Roman onto each and top with a basil leaf.

CHEESY POLENTA WITH RICH TOMATO SAUCE



Cheesy Polenta with Rich Tomato Sauce image

I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.

Provided by ratherbeswimmin

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
4 cups sliced mushrooms
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and pepper
8 cups water
1 teaspoon salt
2 cups medium-grind cornmeal
1 tablespoon butter
5 tablespoons fresh grated parmesan cheese

Steps:

  • In a saucepan over medium heat, add the oil.
  • Add the next 5 ingredients; cook for 5 minutes or until soft.
  • Add in the tomatoes, parsley, basil, thyme, and rosemary.
  • Bring to a simmer and simmer for 15 minutes.
  • Season with salt and pepper to taste.
  • In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
  • Pour in the cornmeal in a slow stream while whisking constantly.
  • Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
  • Add in the butter and parmesan cheese; stir to combine.
  • Ladle the polenta into individual bowls; top with tomato sauce.
  • Sprinkle with extra parmesan cheese.

Nutrition Facts : Calories 263.7, Fat 7.3, SaturatedFat 2.5, Cholesterol 8.8, Sodium 785.6, Carbohydrate 45.2, Fiber 6.2, Sugar 7.3, Protein 7.9

POLENTA WITH PARMESAN AND TOMATO SAUCE



Polenta With Parmesan and Tomato Sauce image

This is my favorite way to serve polenta, and it's the simplest, too. My son loves it -- maybe your kids will feel the same.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 6

1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon butter
1/3 cup freshly grated Parmesan optional, plus additional for sprinkling
1 1/2 cups Fresh Tomato Sauce or Simple Marinara Sauce

Steps:

  • Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 880 milligrams, Sugar 6 grams, TransFat 0 grams

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

BAKED POLENTA WITH A TOMATO SAUCE



Baked Polenta With a Tomato Sauce image

This is a very tasty, filling meal. It can be used as a side dish or as a main course. For those following Weight Watchers, the whole recipe provides 16.5 points, assuming you use low fat cheese. Prep time includes time for the polenta to set.

Provided by Shuzbud

Categories     Low Protein

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups water
1 cup quick-cook polenta (yellow cornmeal)
1 teaspoon paprika
1/2 teaspoon nutmeg
1 tablespoon olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 (14 ounce) cans chopped tomatoes (14oz=400g)
10 leaves fresh basil, finely chopped
salt and pepper, to taste
1 cup grated cheddar cheese (or mozzarella)
plastic wrap (saran wrap or cling film)

Steps:

  • Heat the oven to 350°F or 180°C.
  • Pour 3 cups of cold water into a saucepan and turn the heat up to high.
  • Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
  • Stir in the paprika and nutmeg.
  • Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
  • When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
  • Allow to cool, then refrigerate for 2 hours until solid.
  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
  • Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
  • Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
  • Bake in the oven for 20 minutes.
  • Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE



Polenta Pie with Cheese and Tomato Sauce image

Provided by Ruth Cousineau

Categories     Cheese     Tomato     Bake     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2 tablespoons chopped fresh basil
1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*
1/4 pound mozzarella, coarsely shredded (1 cup)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
  • Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
  • *Found at many supermarkets and lucini.com.

CHEESY BAKED POLENTA IN TOMATO SAUCE



Cheesy Baked Polenta in Tomato Sauce image

This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 3/4 cups/660 milliliters whole milk
3 garlic cloves, minced
3 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/3 cups/200 grams instant polenta
2/3 cup/60 grams roughly grated Parmesan
1/4 cup/60 milliliters olive oil
2 small yellow onions, peeled and finely chopped (about 2 1/2 cups/360 grams)
6 garlic cloves, minced
1 teaspoon red-pepper flakes
1/3 packed cup/10 grams fresh oregano leaves
2 (14-ounce/410-gram) cans (tins) plum tomatoes, roughly crushed by hand
1 teaspoon granulated sugar
7 ounces/200 grams fontina cheese or buffalo mozzarella, very thinly sliced
1/3 cup/30 grams finely grated Parmesan
2 scant tablespoons/5 grams finely chopped fresh parsley
1/3 teaspoon red-pepper flakes

Steps:

  • Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
  • Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
  • Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
  • Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
  • Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
  • Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
  • Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
  • While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.

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