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Add a photoServings: 8
Ingredients
- 3 3/4 c. Chicken broth
- 1 1/2 c. Cornmeal (for polenta)
- 3 Tbsp. Extra virgin olive oil
- 1 c. Minced onion
- 3 c. Diced canned tomatoes
- 1 Tbsp. Tomato paste
- 4 tsp Chopped fresh garlic
- 1/2 c. Fresh basil leaves whole Salt and pepper to taste
- 6 ounce Cream cheese softened at room temperature
- 1/2 c. Ricotta cheese
- 1 x Egg
- 1 1/2 c. Grated Parmesan cheese
- 1 1/2 c. Grated Monterey jack cheese
Directions
- Preparation for the polenta: In a medium saucepan, bring chicken broth to a boil; whisk in polenta till thick, about six to eight min. Transfer to a 9- by 12-inch buttered baking dish or possibly sheet pan and spread polenta with a wet rubber spatula. Cover with plastic wrap and refrigeratetill hard for at least three hrs or possibly overnight.
- Preparation for the sauce: Heat oil in a large saucepan. Add in onions and saute/fry till soft. Add in tomatoes, tomato paste and garlic. Cook to blend. Add in basil and season with salt and pepper.
- Preparation for the cheese blend: In a medium bowl, combine cream cheese, ricotta cheese and egg. Beat vigorously to blend. Blend in remaining cheeses, reserving some extra for the top.
- To complete the dish: Preheat oven to 400 degrees. Cut polenta into 3- by 3-inch squares and again in half horizontally, for a total of 12 squares. Arrange six squares on the bottom of a baking dish.
- Drop cheese mix over polenta slices and spoon sauce over each. (The cheese will heat during baking and proportionately distribute.) Top with reserved polenta slices, then more cheese and more sauce. Place in oven, uncovered and cook till sauce is warm and cheese is bubbly.
- Serves 8.
- Comments: This dish can be assembled a day ahead and baked before your guests arrive Polenta is the name given to fine, golden brown cornmeal in Italy, where it is made into the soft savory mass of the same name. It differs from the familiar American cornmeal because it is grnd finer, less coarse. It is great served with a variety of fish, game and meat dishes or possibly just a simple tomato sauce with some sauted mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 8 servings | |
| Calories 453 | |
| Calories from Fat 240 | 53% |
| Total Fat 27.08g | 34% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 815mg | 34% |
| Potassium 453mg | 13% |
| Total Carbs 32.58g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.71g | 3% |
| Protein 20.46g | 33% |
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