Live-Well: Saucy Polenta

Recipe Ingredients

3 1/2 cups	829ml	Water
1 cup	62g / 2.2oz	Cornmeal
1 teaspoon	5ml	Vegetable oil
1		Salt
2/3 cup	157ml	Mozzarells - shredded
		Skim
1 tablespoon	15ml	Parmesan - freshly grated
		Tomato Sauce
1/2		Spanish onion
2		Garlic cloves
1		Carrot
1 1/2 teaspoons	7.5ml	Olive oil
28 oz	795g	Canned tomatoes
2 teaspoons	10ml	Dried basil
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Granulated sugar

Recipe Instructions

Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan, beat oil over medium heat; cook onion, garlic and carrot, stirring for 5 minutes.

In food processor, chop tomatoes. Add to saucepan along with basil, oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer, stirring often, for 1 hour or until thickened.

Meanwhile, in microwaveable 12-cup casserole, stir together water, cornmeal, oil and salt; cover and cook at High, whisking occasionally, for about 12 minutes or until thickened. Scrape into lightly greased 11x7-inch baking dish. Spread tomato sauce over top; sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15 minutes or until cheese is bubbly. Broil for 2 minutes or until golden brown.

Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4 cups. In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 20-25 minutes or until thickened.

Source:
Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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