Ingredients Jump to Instructions ↓

  1. 1 14 1/2 oz. College Inn ® Chicken Broth with Roasted Vegetable & Herbs

  2. 1 garlic clove minced

  3. 1 Tbsp. vegetable oil

  4. 3 cups frozen vegetables (mix)

  5. 26 oz. marinara sauce

  6. 1 cup cornmeal (yellow)

  7. 1/3 cup parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions In large saucepan, cook garlic in oil 1 minute. Add vegetables; cook and stir 5 minutes. Add marinara sauce; heat. Meanwhile, in medium saucepan, bring broth to a boil. Slowly whisk in cornmeal. Cook over medium heat 6 to 7 minutes until mixture is very thick, stirring constantly. Stir in Parmesan cheese. Spoon polenta onto serving plates. Top with vegetable sauce. Sprinkle with additional Parmesan cheese, if desired.


Send feedback