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

Prep

15 min.

Total

5 hr. 15 min.

Serves

4

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

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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.

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  • Time-Saving: In step 1, the polenta may also be covered and placed in the freezer for 20-30 minutes or until firm.
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RID#24860

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