Polenta Parmigiano

Last evening I made some tomato soup which, not surprisingly, always ends up more like my spaghetti sauce. So today I was faced with leftover sauce. What should I do? I wasn’t in the mood for traditional pasta and when I hunted through the cupboard I found the makings for rosemary parmesan polenta – a recipe from Ed Smith and featured on Food 52. The recipe calls for letting the cooked polenta set in the refrigerator and then cutting into squares before baking. I skipped that step and left it in the baking disk and put it in the oven at 450 F for about 15 minutes. I finished it off to a golden glow under a closely watched broiler. I also doubled the parmesan cheese. After all, who doesn’t like more cheese? The recipe cooks the polenta in milk instead of water. A nice twist that results in super creamy and rich polenta.

As for the sauce, it’s just my homemade everyday sauce. It contains great canned Gustarosso Italian tomatoes from Gustiamo (which, by the way, is a great place to find ingredients for the Italian kitchen).

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