Fluffy Baked Polenta with Red Sauce

Name: Fluffy Baked Polenta with Red Sauce
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 4 tablespoons, unsalted butter; 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, smashed and peeled; 7 cups, water; 1 1/2 teaspoons, Salt; 1/2 teaspoon, pepper; 1 1/2 cups, cornmeal; 3 ounces, Pecorino Romano cheese, grated (1 1/2 cups); 1/4 cup, half-and-half; 1 (14.5-ounce) can, whole peeled tomatoes; 1/4 cup, extra-virgin olive oil; 1 , onion, peeled and halved through root end; 1 , (15-ounce) can tomato sauce; 1 ounce, Pecorino Romano cheese, grated (1/2 cup); 1 1/2 tablespoons, sugar; 3/4 teaspoon, Salt; 1/2 teaspoon, garlic powder

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Vegetarian

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?

SERVES 6

TIME 2½ hours, plus 3 hours chilling

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