Skip to content


Your cart is empty

Article: Polenta with Tomato Cream Sauce

Polenta with Tomato Cream Sauce

Servings: 4

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


  • 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


In a large non-stick frying pan, heat olive oil on medium heat

Add polenta slices and fry for 3-4 minutes

Turn slices over and fry for 3-4 minutes more

Remove and place in a large oiled baking pan

Add onion to pan and saute for 2-3 minutes until transparent

Add garlic and saute for 1 minute

Add pasta sauce and bring to a boil

Remove from heat and add cream, stirring to combine

Pour sauce over polenta

Top with grated parmesan cheese.

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.