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Ingredients

  • 1 pound, polenta in a plastic tube - sliced 1/2" thick
  • 1/2 medium, onion - chopped
  • 2 cloves, garlic - finely chopped
  • 1 1/2 cups, prepared pasta sauce
  • 3 tablespoons, heavy cream
  • 3 tablespoons, Epicurean Italian Herb Extra Virgin Olive Oil
  • 1/4 cup, grated parmesan cheese
  • salt and freshly ground black pepper - to taste

Method

  1. In a large non-stick frying pan, heat  Epicurean Italian Herb Extra Virgin Olive Oil on medium heat
  2. Add polenta slices and fry for 3-4 minutes
  3. Turn slices over and fry for 3-4 minutes more
  4. Remove and place in a large oiled baking pan
  5. Add onion to pan and saute for 2-3 minutes until transparent
  6. Add garlic and saute for 1 minute
  7. Add pasta sauce and bring to a boil
  8. Remove from heat and add cream, stirring to combine
  9. Pour sauce over polenta
  10. Top with grated parmesan cheese.
  11. Place in a 350 degree oven for 15 minutes and serve immediately
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm