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Source: Campbell's Recipes
Tagged With: 4 servings
Polenta Pie with Picante Sauce
Spicy picante sauce and traditional Italian tomato sauce mix with broccoli and mushrooms to make a robust topping for golden polenta wedges.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
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4 cups water
1 cup yellow cornmeal
1/2 cup Grated Parmesan cheese
1 tablespoon vegetable oil
2 cups broccoli florets
4 ounces sliced mushrooms (about 1 1/2 cups)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
  Prego® Heart Smart Traditional Italian Sauce or 2 cups Prego® Traditional Italian Sauce
3/4 cup Pace® Picante Sauce
Grated Parmesan cheese (optional)

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.
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.
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.
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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