…every pantry has a story
This recipe can be a side dish, or you can make it a meal. This can be prepared as a single serve (picture above), or as a casserole. I like it sliced and fried in a hot skillet, so the Polenta gets a bit of a crust to it. As far as cheese goes I like to use Fontina, Fresh Mozzarella, or Smoked Mozzarella, you can use which ever type you prefer or have on hand. You can find the Polenta/Corn Grits in the aisle with baking products, also in the organic section.
Oil a 9 inch Loaf pan
Bring water to a boil, slowly stir in polenta, then add herbs, salt and pepper. Reduce heat to a simmer, stirring occasionally to prevent sticking for about 20 minutes. When the mixture has thickened pour into prepared pan and let cool.
Roasted Pepper & Tomato Sauce
In warmed pan heat oil olive on medium heat, add garlic cook for 1 minute, don’t let it brown. Add remaining ingredients and simmer for 30 minutes.
Prepare a 9×13 baking dish with a light coating of olive oil, pre-heat oven to 325. Slice polenta about an inch thick, lining the bottom of the dish with the slices. Spoon sauce over polenta, top with cheese. Bake for 25 minutes.
Heat skillet over medium high heat, add olive oil. Slice polenta about an inch thick, fry in pan until crisp, about 5 minutes. Turn and top with a slice of cheese, fry an additional 5 minutes or until cheese is melty, nestle in bowl or shallow dish with a spoonful of sauce.