How to Make Fluffy Baked Polenta with Red Sauce

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Melt 4 tablespoons of butter with 2 tablespoons of extra virgin olive oil in a pot.

Add 2 smashed garlic cloves and toast for about 4 minutes until browned.

Remove garlic and set aside.

Add 7 cups of water, 1.5 teaspoons of salt, and 0.5 teaspoons of black pepper to the pot and bring to a boil.

Slowly whisk in cornmeal until fully incorporated, stirring constantly to prevent clumping.

Reduce heat to medium-low and simmer for about 20 minutes, stirring frequently.

Stir in 1.5 cups of grated pecorino cheese and 0.25 cup of half and half until combined.

Pour the polenta into a greased 8-inch square baking pan and let it chill at room temperature for 2 hours, then refrigerate for 3 hours.

For the sauce, heat 1 tablespoon of extra virgin olive oil in a pan and add 1 halved onion, cut side down, cooking until browned (about 4 minutes).

Puree 1 can of whole peeled tomatoes in a blender and set aside.

Add the tomato sauce, pureed tomatoes, 0.5 cup of grated pecorino cheese, 1.5 tablespoons of sugar, 0.75 teaspoons of salt, 0.5 teaspoons of garlic powder, and 3 tablespoons of extra virgin olive oil to the pan with the onions.

Stir to combine and bring to a boil, then reduce heat and simmer for about 15 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens