egrees F.
Cover medium casserole dish with thin layer of
-10 minutes.
Polenta -- Slice the polenta in thin slices. Most
o 400 degrees. Slice the polenta in half-inch slices and
Lightly oil a 8x8-inch casserole dish with cooking spray and
o 375 degrees F. Cut polenta in wedges.
and place
oil in saucepan; stir in polenta and 1 teaspoon salt.
Cut the polenta into 12 slices, making each sliice about 1/2-inch thick. Line bottom of a 9\"x13\" baking dish with polenta slices.
Place the frozen meatballs on the polenta.
In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving.
ish with olive oil. Arrange polenta slices over the bottom, overlapping
Preheat oven to 400\u00b0F.
Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
Spread polenta in bottom of 13 x 9 pan.
Spread refried beans over polenta.
Spread meat mixture over beans.
Top with shredded cheese.
Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).
auce over eggplant, and arrange polenta rounds in slightly overlapping slices
Reheat casserole in microwave oven for about
turn off heat, stir in polenta and cook until thickened (abut
Ragu Recipe Contest Entry.
Pre-heat
edium saucepan. Gradually add the polenta and cook, stirring, on medium
medium saucepan. Gradually add polenta, stirring. Cook and stir for
-quart sauce pan. Add polenta in a thin stream, stirring
Cook instant polenta in salted water according to
Prepare Polenta:
In a 3 quart
he oil in large flameproof casserole dish and cook the beef
br>Spoon 2 cups hot polenta into each of two 1