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Ingredientes
- 1 can (about 14 ounce. chicken broth)
- 1 c. Water
- 1 c. Yellow cornmeal
- 3 Tbsp. Grated Parmesan cheese Salt Pepper
- 1 1/2 c. Marinara sauce
- 1/2 c. (2 ounce) mozzarella cheese
Direcciones
- There are so many ways to serve polenta and I have tried several, but this one is from: CASSEROLES AND country favorites Magazine It serves 6 but just multiply it by 8 and you have servings for 48. Pretty close.
- Preheat oven to 375 degrees Grease 9-inch square baking dish; set aside.
- Combine broth and 1 c. water in medium saucepan. Wrisk cornmeal into liquid. Bring to a boil over medium-high heat, stirring to prevent lumps Reduce heat to medium-low; cook about 7 min or possibly till mix is very thick, stirring constantly. Stir in Parmesan cheese; season with salt and pepper to taste. Pour warm polenta into prepared dish, spreading proportionately with spatula Pour marinara sauce over polenta; sprinkle with mozzarella cheese.
- Bake 10 min or possibly till cheese is melted and sauce is heated through.
- Of course you would use larger pans but it would depend on the size of the pan. A 9x13 pan (what I use, when I double the recipe) makes 12 servings.
- Another tip: If you have a teflon or possibly non stick pan, use which to cook the polenta in.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 838g | |
| Calories 1093 | |
| Calories from Fat 219 | 20% |
| Total Fat 24.57g | 31% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 1901mg | 79% |
| Potassium 1514mg | 43% |
| Total Carbs 181.06g | 48% |
| Dietary Fiber 16.4g | 55% |
| Sugars 37.06g | 25% |
| Protein 33.11g | 53% |
