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Baked Polenta With Tomato Sauce

cheese, side dishes

3 cups chicken stock
3/4 cup cornmeal
1/4 cup butter
1/4 teaspoon (each) salt and pepper
2 tablespoons extra-virgin olive oil
1 onion; finely chopped
2 cups sliced mushrooms
3 cups pasta sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In large saucepan, bring stock to boil over high heat. In steady stream, gradually whisk in cornmeal. Reduce heat to. low and simmer, stirring with wooden spoon, until thick enough to mound on spoon, about 30 minutes. Stir in butter, salt and pepper. Pour into greased 8-inch (8 cup) square glass baking dish; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Turn out onto board. Cut into 9 pieces; cut each from corner to corner to make 18 triangles. In saucepan, heat oil over medium heat; cook onion and mushrooms until tender and browned, about 6 minutes. Spread 1 cup of the pasta sauce in lightly greased 8-inch (8 cup) square glass baking dish. Arrange polenta in overlapping rows on top. Cover with mushroom mixture, remaining sauce, then mozzarella and Parmesan cheeses. (Make-ahead: Cover and refrigerate for up to 8 hours.) Bake in 350°F oven until golden and crusty, about 25 minutes. Let stand for 10 minutes before cutting into squares.

Contributor: Canadian Living Magazine, October, 2001

Yield: 6 servings

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