An il Fustino recipe

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Author: Jody Kirkley

Rich and satisfying, this can be either a side dish or a main course

Serves: 4

Polenta with Tomato Cream Sauce


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, olive oil
1/4 cup, grated parmesan cheese
salt and freshly ground black pepper - to taste


  1. In a large non-stick frying pan, heat 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

Polenta will spatter when fried. Use a spatter shield when frying, or better yet cook outside on the side burner of your gas grill if you have one. Most any pasta sauce will do for this recipe; we like Francesco Rinaldi. Serve with grilled steak or pork chops and a fresh green salad.