Baked Polenta In Tomato Sauce

1. 1

   Preheat oven to 375u00b0F. Line a 10x13 inch rimmed baking pan with parchment paper. Lightly oil a shallow baking dish.

2. 2

   In a saucepan, bring 1/2 cup salted water to a boil. Reduce heat to medium and gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 mins, or until polenta comes away cleanly from side of pan. Transfer to rimmed baking pan and let cool. Once set, cut into 2 inch squares.

3. 3

   Meanwhile, to make the tomato sauce, heat olive oil in a saucepan over medium heat. Cook onion, carrot, celery, garlic and marjoram for 5 mins, or until softened. Add tomatoes and season. Simmer for 10-15 mins, until thickened.

4. 4

   Pour 1/2 the sauce into prepared baking dish. Arrange polenta squares on top and spoon remaining sauce over top. Sprinkle with Parmesan and bake for 30-40 mins, until bubbling and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.