Broiled Polenta with Creamy Tomato Sauce

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?



Let polenta cool thoroughly. If eating dinner in a matter of hours (or sooner), place in the freezer for 15 to 20 minutes to facilitate firmness. If you have more time, cover and place in the refrigerator for 1 to 2 hours, or until firm.

Before serving, brush polenta lightly with olive oil. Place under the broiler for 1 to 2 minutes, until slightly browned and crispy.

Cut into 4 to 6 triangles. Ladle tomato sauce over polenta.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member