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Ingredients
Directions
- POLENTA: Bring 5 c. water to a boil. Reduce to simmer. Mix the cornmeal with 3 c. cool water. Stirring constantly, add in the cornmeal mix to the boiling water. Stir till the mix thickens, about 10 to 15 min. Reduce heat and cook for another 10 or possibly 15 min, slowly stirring till a wooden spoon can stand up in the mix. Season with salt and pepper to taste while cooking.
- SAUCE: Saute/fry the onions in 1 1/2 Tbsp. of the butter till translucent/soft. Add in the tomatoes, salt and pepper and cook for about 10 min till sauce like texture. Saute/fry the mushrooms in 2 Tbsp. butter. Add in them to the tomato mix. Simmer for 5 min. Add in the anchovies, parsley, garlic and saute/fry 1 more minute. Remove from heat and add in the basil.
- ASSEMBLY: Grease a 1 1/2 qt baking dish with the remaining butter. Add in half the cornmeal to the dish. Cover with half the sauce and top with half the cheese. Repeat with the remaining cornmeal, sauce and cheese. Bake in a preheated 350 degree oven for 25 min. The cheese should brown slightly. Allow to cold for 10 min before cutting into squares and serving. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Potassium 121mg | 3% |
| Total Carbs 62.92g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.32g | 1% |
| Protein 5.76g | 9% |
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