Cheesy Polenta w/ Tomato Sauce

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Recipe of the Week: Cheesy Polenta with Tomato Sauce

  • 1½ cups fontina cheese, shredded
  • ⅓ cup Parmesan cheese, shredded
  • 2 Tablespoons fresh basil
  • 3 cups water
  • 1¼ cup yellow cornmeal
  • 1½ cups cold water
  • 1 teaspoon salt
  • 1 jar (26-oz) spaghetti sauce
  1. In a medium mixing bowl, stir together fontina, Parmesan, and basil. Set aside.
  2. In a medium saucepan, bring 3 cups water to a boil. In a mixing bowl, stir together cornmeal, 1½ cups cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly until mixture returns to a boil. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
  3. Immediately transfer ½ of hot mixture to a greased 2-quart square baking dish. Sprinkle with cheese mixture. Top with remaining cornmeal mixture.  Cover with foil and chill overnight until firm.
  4. To serve, uncover polenta and bake at 350 degrees for 40 minutes. Let stand 10 minutes before cutting. Serve with heated spaghetti sauce.

Estimated nutritional information (per 1/12 of recipe): 188 calories, 10 fat, 15g carbs, 9g protein, 610mg sodium

Nutrition Goal of the Week: Measure your portion sizes of grains this week, and keep portions to no bigger than one ounce. You may be surprised at how much smaller a portion size is compared to what you’ve been eating!

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