Polenta Appetizers With Alfredo Or Marinara Sauce Recipes

Wednesday, October 19, 2011

Broccoli Rabe, Sausage and Fontina Cheese

4 tablespoons extra virgin olive oil, more for oiling pan
1/2 cup whole milk
2 1/2 cups water
1 cup coarse cornmeal

Prepare pan by brushing a layer of olive oil parchment paper lined cookie sheet or brownie pan, 12x8 inch. In a medium saucepan over medium-high heat, combine milk, water and a 1/4 teaspoon of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisk quickly and the whole time to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick. If mixture becomes too thick, whisk some more bit water in to this, you will want a consistency of thick oatmeal.
Stir 1 tablespoon oil into cooked cornmeal (Polenta). Spread out quickly onto prepared pan, so Polenta does not stiffen; spread it to a thickness of about 1/2 inch all over the parchment paper evenly. Sprinkle lightly with garlic powder, salt and( pepper optional), cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more, it doesn't matter if you leave this longer even overnight. Cut out various shapes with a cookie cutter, remove with a spatual and place on another piece of oil sprayed parchment paper lined cookie sheet. If you prefer to use just squares. Then proceed leaving whole as if you were making a pizza, you can cut it after its cooked.

Heat oven to 450 degrees F.  Spread  Polenta with sauce of choice and various topping combinations below. Bake for 25 to 35 minutes, or until it crisps on edges. Sprinkle the cheese at the end just to melt. Fontina, Mozzarella, Swiss all work the best.

 Topping Variations: All spread with your favorite marinara sauce or alfredo sauce, see reccomendations

Broccoli Rabe, Sausage and Fontina Cheese ( marinara sauce)
Chicken and Mushrooms ( I have used both marinara and alfredo)
Pepperoni, Mozzarella (marinara sauce)
 Black, Green Olives with Fontina Cheese (marinara sauce)
Ham,  Cheddar or Swiss Cheese (alfredo sauce)
Peppers, Sausage with Mozzarella  (marinara sauce)
Meatball and Mozzarella (marinara sauce)
Shrimp, Scallops Chopped Tomatoes with Mozzarella (marinara or alfredo sauce)
Tomato and Basil (marinara)

Marinara Sauce Recipe:
Fresh Plum(Pomodoro) 10 Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine.

I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings,simmer in pot for 15 minutes add wine and basil. Cook for 15 more minutes. Great on pasta, pizza.

Alfredo Sauce:

quart heavy cream
5 ounces parmesan cheese
1/4 cup Fontina cheese
1 teaspoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon  white pepper
tablespoons butter

Add butter and garlic in a pan saute till garlic is soft. Add the herbs and spices, cream and stir. Simmer on very low around 15 minutes, add cheeses at the end till blended and melted.  A smooth cheese sauce goes great on pasta with chicken or shrimp added.


  1. I love polenta, especially in winter it's one of my favorite comfort foods. This is not a simple appetizer, it really is a rich dish. Irresistible :) Bye, have a great day

  2. This is AWESOME! Thanks for sharing...it looks amazing! I've been on a real polenta kick

  3. Making making.Polenta great and yoour idea with it just excellent;)

  4. 2 years ago I never had polenta, now it is a favorite. It has become a comfort food. The best part is a cold front is coming through today so temps will be dropping, a great time for a polenta dish.

  5. I'm a big fan of polenta and I'm sure I'd love this especially with all of the topping creations. Thanks for the Alfredo sauce recipe.

  6. I'll have the Alfredo please!

    A friend just told me yesterday how she makes Alfredo sauce. She only uses Parmesan. Fontina added in sounds much better. Is that your addition?

  7. Ma che bel blog che ho trovato!!!
    Complimenti per la cura e la qualità delle tue ricette.
    Da adesso sono una tua google followers.... Se ti va, passa a trovarmi, sei la benvenuta.

  8. What an amazing dish-my mouth is watering! I would have this as a meal. I rarely have polenta but this looks like a reason to change that-yum!

  9. I adore polenta, what a fun way to use it!

  10. I've never had polenta, but anything with alfredo is my friend!

  11. This sounds great! I love polenta!

  12. Great polenta recipes. I love your Marinara sauce, like me you don't use onion in it just garlic. Brava.
    I wonder what would be the ramifications of omitting parchment paper, I don't like its price.
    The Alfredo sauce looks good too but are you sure 4 tablespoons of butter is enough? cm

  13. I came to polenta late in life (what can I say, my mother hates it) and now cannot get enough of it. Especially love the variation with the marinara sauce, sausage and broccoli rabe. That would warm heart and soul right now.

  14. Dear Claudia, I LOVE polenta and I love broccoli rabe with the sausage on top. Just too good. Ooh, wouldn't we be great neighbors! Just think of all the leftovers! Blessings my friend for a very nice evening. Catherine xox

  15. What a creative way to serve polenta. Great idea. I love it!

  16. You did something amazing with this polenta! I loves it! Utterly delicious!

  17. I've never worked with polenta in my life, but I really want to try it. :)

  18. Love to make polenta..Just made it the other day with Bolognese sauce..Never thought of doing it your way..Thanks for sharing.

  19. Woman! This looks amazing! I have to admit I have never made polenta before - and I am missing out. Thanks for all the combination ideas! So excited to try this out! xo

  20. I love love LOVE polenta! So this just looks incredibly tasty to me!

  21. I have yet to try making polenta from scratch. I usually buy it by the tube (I'm embarrassed to say!). I'll challenge myself and try your recipe, it looks so much more appealing!


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