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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
4.0 Cups of Water
0.5 Teaspoons of Salt
1.0 Teaspoons of Dried basil
1.0 Cups of Yellow Cornmeal
1.0 Teaspoons of Olive Oil
2.0 Cups of Tomato Sauce
1.0 Cups of Crumbled Blue Cheese
Instructions
In a large saucepan combine the water, salt and basil. Bring to a boil. Slowly add the cornmeal, whisking constantly. Cover the pan and reduce the heat to medium-low. Cook, stirring about every 5 minutes, for 25 minutes. The polenta should be thickened at this point. Grease a 9-by-13 baking dish with the oil. Pour the polenta into the dish, smoothing the top. Let cool slightly, cover and refrigerate until completely set up. Cut the polenta into about 1 1/2 inch cubes. Spread a thin layer of tomato sauce in the bottom of the baking dish and put the polenta cubes back into the dish. Spread the remaining tomato sauce on top and sprinkle with the blue cheese. Bake in a preheated 350 degree oven 25 minutes. Cool 5 minutes before serving.