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Baked polenta with tomato sauce. Lucy Mercer/A Cook and Her Books |
Here's a winter warmer that will take longer to describe than it will to assemble for supper. For a variation on baked pasta with tomato sauce, pick up a package of
Frieda's already cooked polenta, slice it up and set the rounds in a bath of homemade (or not) tomato sauce, sprinkle with cheese and bake. Super easy.
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Polenta slices in tomato sauce. Lucy Mercer/A Cook and Her Books |
For the tomato sauce, you could pop open a jar of your favorite sauce, or use my go-to dead-easy, weeknight sauce - a can of good-quality crushed tomatoes with a clove or two of minced garlic and a teaspoon or so of Italian seasoning (winter version) or a few leaves of chopped, fresh basil (summer version) stirred in.
Apply a top coat of sauce, finish with a layer of mozzarella and bake at 350 for about 20 minutes. Set the table, make the salad, toast the bread. Dinner is served.
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Polenta with tomato sauce and cheese. Lucy Mercer/A Cook and Her Books |
I occasionally review products that I use in my own kitchen. Thanks to Frieda's Specialty Produce
for supplying the polenta. The opinions here are my own.
Text and images copyright 2013, Lucy Mercer.
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