Baked Polenta

More from this source
Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Layered Eggplant And Polenta Casserole
Martha Stewart
Baked Polenta
Spoon Fork Bacon
Baked Polenta With Tomato And Basil
Joy The Baker
My Farewell Celebration Cake For Mum; Lemon, Po...
The British Larder
Baked Polenta With Mushrooms And Gorgonzola
Real Simple
Baked Polenta & Romesco Sauce W/ A Warm Bean Salad
Veggie Num Num
Baked Eggs With Creamy Polenta, Spinach & Garlic
The Kitchn
Baked Polenta Fries Recipe
101 Cookbooks
Creamy Polenta Casserole
Food Republic
Polenta Sausage Mozzarella Casserole
Simply Recipes