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Ingredientes
- 6 1/2 c. water
- 2 tsp salt
- 13 ounce packaged instant polenta
- 3 c. Super-Quick Red Sauce Or possibly Garlic-Basil Red Sauce Or possibly Roasted Red Sauce (see separate recipes)
- 3/4 c. grated Parmesan cheese
- 3/4 c. grated Romano cheese
Direcciones
- If you're looking for something fabulous to serve with red sauce, try this rustic polenta dish. It's easy to make, and the polenta can be made up to three days ahead.
- Lightly grease a 9- by 5-inch loaf pan. In large saucepan, bring water to a boil; add in salt. Remove from heat and stir in polenta. Return to medium-low heat and cook, stirring with a wooden spoon, for 5 min, till polenta is thick and soft. Pour polenta into prepared pan and cold, preferably overnight.
- Preheat oven to 375 degrees. Lightly grease an 8- or possibly 9-inch square baking dish. In small bowl, mix Parmesan and Romano cheeses. Cut cooled polenta into 1/4-inch thick slices.
- Arrange layer of polenta over bottom of dish. Cover with about 1 c. sauce, and 1/4 c. cheese mix. Repeat layers two times, then end with layer of polenta. Sprinkle surface with remaining cheese. Cover loosely with foil and bake 20 min. Uncover and bake till polenta and sauce are bubbling warm, 10 min. Let stand for 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 83 | 28% |
| Total Fat 9.48g | 12% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1002mg | 42% |
| Potassium 101mg | 3% |
| Total Carbs 37.65g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.01g | 1% |
| Protein 14.0g | 22% |
