Garlic Polenta With Fire Roasted Tomato Sauce Recipe serves: 4
Prep Time 10 Minutes
Cook Time 10 Minutes

Nutritional Information

Amount Per Serving
Calories 270
Calories From Fat 100
% Daliy Value*
Total Fat 11 Grams
Saturated Fat 2 Grams
Trans Fat 0 Grams
Cholesterol 5 Milligrams
Sodium 1270 Milligrams
Total Carbohydrate 37 Grams
Dietary Fiber 3 Grams
Sugars 11 Grams
Protein 6 Grams
Vitamin A 15 Percent
Vitamin C 10 Percent
Calcium 10 Percent
Iron 15 Percent

Garlic Polenta With Fire Roasted Tomato Sauce


  • 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


  1. 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.

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