Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 829ml Water

  2. 1 cup 62g / 2 1/5oz Cornmeal

  3. 1 teaspoon 5ml Vegetable oil

  4. 1 Salt

  5. 2/3 cup 157ml Mozzarells - shredded Skim

  6. 1 tablespoon 15ml Parmesan - freshly grated Tomato Sauce

  7. 1/2 Spanish onion

  8. 2 Garlic cloves

  9. 1 Carrot

  10. 1 1/2 teaspoons 7 1/2ml Olive oil

  11. 28 oz 795g Canned tomatoes

  12. 2 teaspoons 10ml Dried basil

  13. 1 teaspoon 5ml Dried oregano

  14. 1/4 teaspoon 1 1/3ml Salt

  15. 1/4 teaspoon 1 1/3ml Pepper

  16. 1 Granulated sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan, beat oil over medium heat; cook onion, garlic and carrot, stirring for 5 minutes. In food processor, chop tomatoes. Add to saucepan along with basil, oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer, stirring often, for 1 hour or until thickened. Meanwhile, in microwaveable 12-cup casserole, stir together water, cornmeal, oil and salt; cover and cook at High, whisking occasionally, for about 12 minutes or until thickened. Scrape into lightly greased 11x7-inch baking dish. Spread tomato sauce over top; sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15 minutes or until cheese is bubbly. Broil for 2 minutes or until golden brown. Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4 cups. In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 20-25 minutes or until thickened.


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