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Cheese and Basil Polenta

Makes: 6 servings Yield: 6 main-dish servings
Prep 40 mins Chill 3 hrs to 24 hrs Cool 1 hr Bake 350°F 40 mins
Cheese and Basil Polenta
Ingredients
  • 1 1/2  cups  shredded fontina or mozzarella cheese (6 ounces)
  • 1/3  cup  grated Parmesan or Romano cheese
  • 2  tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1  cup  yellow cornmeal
  • 1  cup  cold water
  • 1/2  teaspoon  salt
  • 1  Tomato-Basil Sauce (see below)
  •  Fresh basil (optional)
Directions

1. In a medium bowl stir together fontina cheese, Parmesan cheese, and basil. Set aside.

2. For polenta, in a medium saucepan bring 2-3/4 cups water to boiling. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally .

3. Pour one-third of the hot mixture to a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the hot mixture. Cool for 1 hour. Cover with foil and chill several hours or overnight until firm.

4. Bake polenta, uncovered, in a 350 degrees F oven about 40 minutes or until lightly browned and heated through. Let stand for 10 minutes before serving. Serve with Tomato-Basil Sauce. If desired, garnish with additional basil.

5. Makes 6 main-dish servings

Tomato-Basil Sauce

Yield: 3-1/3 cups sauce
Prep 20 mins Stand 10 mins
Ingredients
  • 3/4  cup  chopped onion
  • 2  cloves garlic, minced
  • 2  tablespoons  butter or margarine
  • 2 14 1/2 ounce can  whole Italian-style tomatoes, undrained and cut up
  • 1/2 6  ounce can  tomato paste, (1/3 cup)
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1/4  cup  snipped fresh basil, or 1 tablespoon dried basil, crushed
Directions

1. In a medium saucepan cook onion and garlic, hot butter or margarine until onion is tender. Carefully stir in tomatoes, undrained and cut up, tomato paste, sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or to desired consistency. Stir in basil. Cook 5 minutes more. Makes about 3-1/3 cups sauce.

Nutrition Facts (Cheese and Basil Polenta)
  • Servings Per Recipe 6,
  • cal. (kcal) 310,
  • Fat, total (g) 15,
  • chol. (mg) 47,
  • sat. fat (g) 9,
  • carb. (g) 29,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 14,
  • vit. A (IU) 1992,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 969,
  • Potassium (mg) 111,
  • calcium (mg) 273,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 2,
  • Medium-Fat Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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