Polenta Pie with Picante Sauce

Campbell's Polenta Pie with Picante Sauce Recipe

Spicy picante sauce and traditional Italian tomato sauce mix with broccoli and mushrooms to make a robust topping for golden polenta wedges.

At a glance


15 min.


5 hr. 15 min.



Cook: 30 min.

Bake: 30 min.

Chill: 4 hr.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Heart Smart™ Traditional Italian Sauce

    Prego® Heart Smart™ Traditional Italian Sauce

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

4 cups water
1 cup yellow cornmeal
1/2 cup Parmesan cheese
1 tablespoon vegetable oil
2 cups florets broccoli
4 ounces mushrooms (about 1 1/2 cups)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
2 cups Prego® Traditional Italian Sauce or Prego® Heart Smart™ Traditional Italian Sauce
3/4 cup Pace® Picante Sauce

How to Make It

  • 1

    Heat the water to a boil in a 3-quart saucepan over high heat. Gradually stir in the cornmeal. Reduce the heat to low. Cook for 20 minutes, stirring often. Stir in the cheese. Cook for 5 minutes or until the mixture is thickened. Pour into a 9-inch round baking pan. Cover the pan and place in the refrigerator for 4 hours or until the mixture is firm.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms and garlic powder and cook until the vegetables are tender-crisp, stirring often. Stir the Italian sauce and picante sauce in the skillet.

  • 3

    Cut the cornmeal mixture into 4 wedges. Arrange the wedges in a 3-quart shallow baking dish. Pour the vegetable mixture over the wedges. Bake at 400°F. for 30 minutes or until heated through. Serve with additional Parmesan cheese, if desired.

Full Screen View

  • Time-Saving: In step 1, the polenta may also be covered and placed in the freezer for 20-30 minutes or until firm.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes