Savory Polenta Squares with Rich Vegetable Tomato Sauce
Experience the delightful combination of creamy polenta and a robust chunky tomato sauce in these Savory Polenta Squares. This dish is perfect for sharing at family gatherings or enjoying a cozy night in. The polenta is rich and buttery, enriched with bell peppers, onions, and Parmesan cheese, providing a delicious base for the hearty garden vegetable sauce. Simple to prepare, these squares are baked to perfection, topped with melty provolone cheese for an irresistible finish. Enjoy them as a main course or a delightful appetizer—everyone will come back for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Light butter
2 tablespoons (melted)
Chopped bell pepper
1/2 cup (fresh)
Chopped onion
1/2 cup (fresh)
Minced garlic cloves
2 (fresh)
Skim milk
4 cups (liquid)
Salt
1/2 teaspoon (to taste)
Cayenne pepper
1/4 teaspoon (ground)
Yellow cornmeal
1 cup (not cornmeal mix)
Grated Parmesan cheese
1/2 cup (for mixing)
Chunky garden vegetable spaghetti sauce
1 (28 ounce) jar (store-bought)
Shredded provolone cheese
1 1/2 cups (for topping)
Instructions
1
In a large saucepan, bring the skim milk, salt, and cayenne pepper to a boil over medium-high heat.
2
While continuously whisking, gradually add the cornmeal in a thin, steady stream, ensuring no lumps form during the process.
3
Once incorporated, reduce the heat to low. Cook uncovered for 50-60 minutes, stirring frequently, until the polenta thickens to a consistency where a wooden spoon can stand upright in the center.
4
Meanwhile, in a skillet over medium heat, melt the light butter. Add the chopped bell pepper, onion, and minced garlic. Sauté for about 5 minutes until the vegetables are tender, then remove from the skillet and set aside.
5
Once the polenta is ready, fold in the bell pepper mixture and grated Parmesan cheese until well combined.
6
Prepare a 13x9 inch baking pan by spraying it with cooking spray. Spread the polenta evenly into the pan, cover with plastic wrap, and let it sit at room temperature for 6 hours, allowing it to cool and firm up.
7
Preheat your oven to 350°F (175°C).
8
Once cooled, cut the polenta into 24 squares. Pour the chunky garden vegetable spaghetti sauce evenly over the polenta squares.
9
Place the baking pan in the oven and bake for 20 minutes, or until the sauce is bubbling around the edges.
10
Remove the pan from the oven and sprinkle the shredded provolone cheese over the top. Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
11
Let the dish stand for 5 minutes, then gently loosen the edges with a spatula. Carefully lift out the squares and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Polenta Squares with Rich Vegetable Tomato Sauce?
They are rich, buttery polenta squares mixed with bell peppers and onions, topped with a chunky garden vegetable sauce and melted provolone cheese.
What type of cornmeal is best for this recipe?
The recipe calls for yellow cornmeal; however, you should ensure it is not a pre-mixed cornmeal mix.
Can I use a different type of milk?
The recipe specifies skim milk for a lighter base, but you can use whole or 2% milk for a creamier texture.
How long does it take to cook the polenta on the stove?
The polenta should be cooked over low heat for 50-60 minutes, stirring frequently.
How do I know when the polenta is finished cooking?
The polenta is ready when it thickens to a consistency where a wooden spoon can stand upright in the center.
How do I prevent lumps when adding the cornmeal?
Continuously whisk while gradually adding the cornmeal in a thin, steady stream to ensure it stays smooth.
What vegetables are folded into the polenta?
Sautéed bell peppers, onions, and minced garlic are folded directly into the polenta mixture.
What kind of cheese is mixed into the polenta?
Grated Parmesan cheese is added to the polenta once it has finished cooking on the stove.
How long does the polenta need to sit before baking?
The polenta needs to sit at room temperature for 6 hours to cool and firm up properly.
Can I refrigerate the polenta instead of letting it sit at room temperature?
While the recipe suggests room temperature, refrigeration can speed up the firming process if you are in a hurry.
How many squares does this recipe produce?
Once cooled, the polenta should be cut into 24 even squares.
What size baking pan should I use?
A standard 13x9 inch baking pan is recommended for this recipe.
What type of sauce should I use?
The recipe calls for one 28-ounce jar of chunky garden vegetable spaghetti sauce.
What is the baking temperature for this dish?
Preheat your oven to 350°F (175°C) before baking the polenta squares.
How long do the squares bake with the sauce?
Bake the squares with the sauce for 20 minutes, or until the sauce is bubbling.
What cheese is used for the topping?
Shredded provolone cheese is sprinkled over the top during the final minutes of baking.
How long does the cheese take to melt?
After adding the provolone, bake for an additional 2-3 minutes until it is melted and bubbly.
Should the dish rest before serving?
Yes, let the dish stand for 5 minutes after removing it from the oven to help the squares set.
Is this dish vegetarian?
Yes, this recipe is vegetarian-friendly as it uses vegetables, cheeses, and vegetable-based sauce.
Can I serve this as an appetizer?
Absolutely! The small squares make them excellent appetizers for gatherings.
Is there any spice in the polenta base?
The base includes a 1/4 teaspoon of ground cayenne pepper for a very subtle kick.
How much butter is used in the recipe?
Two tablespoons of light butter are used to sauté the vegetables.
Can I use fresh garlic?
Yes, the recipe specifically recommends using 2 minced garlic cloves.
How much salt is needed?
The recipe calls for 1/2 teaspoon of salt, though you can adjust it to taste.
Can I substitute the provolone cheese?
Yes, mozzarella or Monterey Jack would be good alternatives for a melty topping.
Do I need to grease the pan?
Yes, spray the 13x9 inch baking pan with cooking spray to prevent the polenta from sticking.
Can I use red bell peppers instead of green?
Yes, any color of bell pepper will work perfectly for the sautéed vegetable mix.
Is this dish suitable for a main course?
Yes, because it is hearty and filling, it serves well as a vegetarian main dish.
What is the best way to remove the squares from the pan?
Loosen the edges with a spatula first, then carefully lift each square out to keep them intact.
Can I prepare the polenta a day in advance?
Yes, you can let the polenta firm up in the pan overnight in the refrigerator before adding the sauce and baking.