Fluffy Baked Polenta with Red Sauce
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By Katie Leaird
Appears in Cook's Country April/May 2016, Cook's Country TV
Without knowing his secrets, could we re-create a seasoned veteran’s unique Italian American dish of smooth, creamy, but light polenta in a simple red sauce?
has video
WHY THIS RECIPE WORKS
For the perfect texture, we had to figure out a liquid in which to cook the polenta. Cooking the polenta in half-and-half gave us inconsistent results. Some batches were gloppy, while others turned out bricks. Ditching the half-and half for...