Baked Polenta With Tomato Sauce And Ricotta Recipes
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.
Recipe From allrecipes.com
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
Recipe From epicurious.com
Provided by Art Smith
Categories HarperCollins Hominy/Cornmeal/Masa Tomato Vegetarian Parmesan Basil Ricotta Healthy Dinner
Yield 4 servings
Number Of Ingredients 15
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.
Recipe From food.com
Provided by Shuzbud
Categories Low Protein
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.
Recipe From cooking.nytimes.com
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 14
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BAKED POLENTA WITH RICOTTA AND PARMESAN RECIPE
From cooking.nytimes.com
1 cup coarse polenta ½ teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 cup fresh ricotta 1 cup grated Parmesan Black pepper Add to …
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1 cup coarse polenta ½ teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 cup fresh ricotta 1 cup grated Parmesan Black pepper Add to …
4/5 (499)
Category Dinner, Grains And Rice, Side Dish
Servings 4-6
Total Time 1 hr
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don’t overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
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Feb 18, 2013 Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk …
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Feb 18, 2013 Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk …
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