Easy Spaghetti & Polenta

 

Contributed by:  Tami Gilliam, s/v Heart of Gold

My friend Carolyn, s/v Liberty Call, made this for our girl's night and it was delicious.  It's a great recipe to fix ahead of time.  Just fry the polenta when you are ready to eat & you're all set.  I've made it twice since.

 

Ingredients:

• 1 jar of your favorite spaghetti sauce (I really like Barilla's Italian Sausage)
• 3/4 lb hamburger or turkey meat , optional  
• Polenta - make from scratch or buy in pre-made roll
• Parmesan cheese, divided - 1/4 cup for polenta & garnish for spaghetti
• Smart Balance or 50/50 mixture of olive oil & butter

Polenta Instructions:

Make polenta ahead so it has time to cool.  I make my polenta from scratch by following the Goya package directions.  My package directions call for the following for 8 servings:

• 6 1/2 cups water
• 1 1/2 tsp. salt
• 1 1/2 Yellow Corn Meal - Course (or polenta mix)
• 1 1/2 tbs. butter
• 1/4 cup grated Parmesan cheese (optional)

In heavy bottomed pot, bring water and salt to a boil.  Whisk the corn meal into the boiling water, adding it in a thin stream, constantly stirring to avoid any lumps.

When all the corn meal has been added, lower heat to medium and continue stirring with a wooden spoon.  Constant stirring is necessary to avoid lumps and keep the corn meal from sticking to the pot.  Continue to stir for approximately 30 minutes.

Polenta is done when it comes easily away from the sides of the pot.  Stir in the butter and cheese if desired.

Pour polenta into loaf pan to cool, when cool place in refrigerator to cool completely. 

Putting it all together:

If using meat, fry until done then add spaghetti sauce and heat.  Remove polenta from loaf pan and slice.  Fry polenta in butter/oil mixture (the butter helps the polenta to brown).

Top with spaghetti sauce & Parmesan cheese. 

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