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Products used in this recipe...
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Polenta
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Provided by Marlene Spiegel from Orlando, Florida
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SERVINGS:
4
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INGREDIENTS:
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- 2-1/2 cups skim milk
- 1-1/2 cups water
- 1/4 cup Wildtree Natural Butter Grapeseed Oil
- 2 teaspoons Wildtree Garlic and Herb Blend
- 1 tablespoon Wildtree Hearty Spaghetti Seasoning
- 1 cup yellow corn meal
- 1/2 cup Parmesan cheese, grated
- 1 28-ounce can diced tomatoes
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PREPARATION:
Preheat oven to 325ºF. Combine milk, water, oil, Garlic & Herb Blend, and Spaghetti Blends in a large sauce pan. Bring to a boil over high heat. Add corn meal, whisking constantly until blended. Reduce heat to low and cook for 8 more minutes. Whisk often until thickened. Pour into an 8x8 glass baking dish. Pour pasta sauce over the top and bake for 20 minutes. Sprinkle cheese over the top. Cut into squares and serve.
Calories 420; Fat 17 g; Saturated Fat 3 g; Carb 51 g; Fiber 4 g; Protein 15 g; Chol 10 mg; Sodium 730 mg
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