Polenta with Italian Cheeses and Roasted Tomato Sau

Name: Polenta with Italian Cheeses and Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta; 1 gal. cold water; 4 tsp. salt; 1 qt. polenta, uncooked; 3/4 cup KRAFT Grated Parmesan Cheese; 3/4 cup shredded Asiago cheese; 1/2 cup roasted red peppers, diced; 1/2 cup asparagus, grilled, diced; 1/2 cup fresh basil, chopped; 4 tsp. garlic, minced; 1 tsp. black pepper; 3/4 cup butter, divided; Roasted Tomato Sauce; 1-1/2 qt. red and yellow plum tomatoes, roasted, pureed King Sooper's 1 lb For $0.99 thru 02/09; 1-1/2 cups KRAFT Balsamic Vinaigrette Dressing; 6 Tbsp. fresh parsley, chopped; 6 Tbsp. fresh basil, chopped; 2 Tbsp. garlic, minced; 1 tsp. black pepper; Topping:; 1-1/2 cups shredded Bel Paese cheese; 1-1/2 cups shredded fontina cheese; 24 slices thinly sliced prosciutto; 24 each eggs, poached; 96 each asparagus spears, grilled

Servings: persons

Polenta
1 gal. cold water
4 tsp. salt
1 qt. polenta, uncooked
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup shredded Asiago cheese
1/2 cup roasted red peppers, diced
1/2 cup asparagus, grilled, diced
1/2 cup fresh basil, chopped
4 tsp. garlic, minced
1 tsp. black pepper
3/4 cup butter, divided
Roasted Tomato Sauce
1-1/2 qt. red and yellow plum tomatoes, roasted, pureed King Sooper's 1 lb For $0.99 thru 02/09
1-1/2 cups KRAFT Balsamic Vinaigrette Dressing
6 Tbsp. fresh parsley, chopped
6 Tbsp. fresh basil, chopped
2 Tbsp. garlic, minced
1 tsp. black pepper
Topping:
1-1/2 cups shredded Bel Paese cheese
1-1/2 cups shredded fontina cheese
24 slices thinly sliced prosciutto
24 each eggs, poached
96 each asparagus spears, grilled

1
Polenta: Combine water and salt in large saucepan; bring to boil on high heat.
2
Gradually stir in polenta.
3
Reduce heat to low.
4
Cook 5 min.
5
or until mixture is very thick, stirring constantly.
6
Remove from heat.
7
Add remaining ingredients except 1/4 cup of the butter (or 1 Tbsp.
8
of the butter for trial recipe); mix well.
9
Pour mixture into two full hotel pans (or one half hotel pan for trial recipe).
10
Melt remaining 1/4 cup butter (or 1 Tbsp.
11
of the butter for trial recipe); brush over polenta.
12
Cover; refrigerate at least 4 hours or until completely chilled and firm.
13
Cut into 24 (3-inch) circles.
14
Set aside.
15
Roasted Tomato Sauce: Combine all ingredients; set aside.
16
For each serving: Cook one polenta circle in small skillet well-sprayed with cooking spray on medium-high heat 3 min.
17
on each side or until heated through and light golden brown on both sides.
18
Sprinkle with 1 Tbsp.
19
each of the Bel Paese and fontina cheeses.
20
Place under salamander 1 min.
21
or until cheese is melted.
22
Spoon 2 Tbsp.
23
of the Roasted Tomato Sauce onto serving plate.
24
Top with hot polenta, 1 folded slice prosciutto, 1 poached egg, 1 Tbsp.
25
Roasted Tomato Sauce and 4 asparagus spears.

2069

kcal

Calories

124

Fat

115

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Polenta, 1 gal. cold water, 4 tsp. salt, 1 qt. polenta, uncooked, and more.

Yes, Polenta with Italian Cheeses and Roasted Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta with Italian Cheeses and Roasted Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions