Directions
Lightly coat an 8-in. square baking pan with cooking spray; set aside.
In a large saucepan, combine the first five ingredients. Bring mixture to a boil over medium heat; stirring frequently. Slowly whisk in cornmeal; reduce heat to low. Cook and stir with a wooden spoon until polenta is very thick and pulls away from the sides, about 10-12 minutes.
Stir in cheese until melted. Immediately transfer to prepared pan. Spread evenly. Cover with plastic wrap and place in refrigerator until very firm, about 3 hours.
Meanwhile, for sauce, combine the ketchup, pureed peppers and parsley in a small bowl. Cover and chill until serving.
Gently invert pan over a cutting board, holding polenta so that it does not crumble. Cut polenta into 3/4-in. wide x 4-in. long strips. Heat oil in a heavy skillet over medium high heat. Coat polenta in flour; shake off excess.
Cook polenta in batches for 1-2 minutes on each side or until golden brown. Transfer to paper towels to drain. Serve with sauce.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Lightly coat an 8-in. square baking pan with cooking spray; set aside.
In a large saucepan, combine the first five ingredients. Bring mixture to a boil over medium heat; stirring frequently. Slowly whisk in cornmeal; reduce heat to low. Cook and stir with a wooden spoon until polenta is very thick and pulls away from the sides, about 10-12 minutes.
Stir in cheese until melted. Immediately transfer to prepared pan. Spread evenly. Cover with plastic wrap and place in refrigerator until very firm, about 3 hours.
Meanwhile, for sauce, combine the ketchup, pureed peppers and parsley in a small bowl. Cover and chill until serving.
Gently invert pan over a cutting board, holding polenta so that it does not crumble. Cut polenta into 3/4-in. wide x 4-in. long strips. Heat oil in a heavy skillet over medium high heat. Coat polenta in flour; shake off excess.
Cook polenta in batches for 1-2 minutes on each side or until golden brown. Transfer to paper towels to drain. Serve with sauce.
