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Baked Polenta

Nutrition per serving    (USDA % daily values)
CAL
1050
FAT
156%
CHOL
31%
SOD
316%

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Ingredients for 4 servings

2 quarts cold water

1 Spanish onion, cut into 1/4-inch dice

3 cups quick-cooking polenta

2 tablespoons coarse sea salt

2 tablespoons extra-virgin olive oil, plus 1 tablespoon

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1 cup freshly grated caciocavallo or pecorino Romano

Salt and pepper

3 cups Basic Tomato Sauce, recipe follows

1/2 medium carrot, finely shredded

1/4 pound smoked mozzarella, thinly sliced

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

4 garlic cloves, thinly sliced

6 pork sausage links, pricked all over with a fork

Kosher salt

1/4 cup extra-virgin olive oil

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