CHEESY POLENTA WITH MARINARA SAUCE ENJOY DAN:

CHEESY POLENTA WITH MARINARA SAUCE by CHEF DAN:
serves 4

 

INGREDIENTS:

2 cups chicken stock

2-cups milk

1 cup polenta

1 cup Pecorino Romano cheese

1/2-cup grated Parmesan cheese

Kosher salt and freshly ground black pepper

2 garlic cloves, crushed

2 cups marinara sauce

2 tablespoon fresh basil or 2 teaspoon dried basil.

1/2-teaspoon kosher salt

 

 

DIRECTIONS:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a sauce pan stir together Romano cheese, Parmesan cheese, garlic, salt, marinara sauce and fresh basil.

2.   Set aside.

3.    In a 2 quart heavy saucepan, bring 2 cups chicken stock and 1 cup of milk to a boil.

4.   In a bowl, whisk together the polenta, and the remaining 1 cup milk.

5.     Pour the mixture into the boiling stock, milk and  cook, stirring constantly, until the mixture comes to a boil.

6.    Reduce the heat to low, cover and cook, stirring occasionally, about 30 minutes or so until the polenta is thick and creamy, allow polenta to simmer until it becomes very thick.

7.   Pour one-third of the hot mixture into a greased 2-quart square baking dish.

8.   Sprinkle with 1/2 cheese mixture.

9.   Repeat layers ending with hot mixture.

10.                Cool for 1 hour: cover with foil and chill for several hours or overnight.

11.                Bake polenta, uncovered in pre-heated oven for about 40 minutes or until lightly browned and heated through.

12.                Let stand 10

13.                Garnish with fresh basil.

 

ENJOY DAN:                              BON-APPETITE!!