Recipe

Based on 1 reviews

GARLIC POLENTA WITH FIRE ROASTED TOMATO SAUCE

  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 10 minute(s)
Ingredients:
2 Tbsp. Bertolli® Classico™ Olive Oil
3 cloves garlic, finely chopped
4 cups water
1 cup cornmeal
2 Tbsp. grated Parmesan cheese
1-1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried basil leaves, crushed
2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce, heated
Directions:

  • Heat Olive Oil in 2-quart saucepan over medium heat and cook garlic 30 seconds. Stir in water and bring to a boil. With wire whisk, stirring constantly, slowly pour in cornmeal. Reduce heat to low and simmer, stirring constantly, 5 minutes or until cornmeal thickens. Remove from heat and stir in cheese, salt, pepper and basil. Spoon into prepared baking pan; let stand to cool. To serve, cut into squares or wedges and top evenly with Sauce.
Nutrition Information per serving
Calories 270, Calories From Fat 100, Saturated Fat 2g, Trans Fat 0g, Total Fat 11g, Cholesterol 5mg, Sodium 1270mg, Total Carbohydrates 37g, Sugars 11g, Dietary Fiber 3g, Protein 6g, Vitamin A 15%, Vitamin C 10%, Calcium 10%, Iron 15%