Broiled Polenta with Creamy Tomato Sauce
Let polenta cool thoroughly. If eating dinner in a matter if hours (or sooner), place in freezer for 15 to 20 minutes to facilitate firmness. If you have more time, cover and place in refrigerator for 1 to 2 hours, or until firm.
Before serving, brush polenta lightly with olive oil. Place under broiler for a minute or two until slightly browned and crispy.
Cut into 4 to 6 triangles. Ladle tomato sauce over polenta.
Recipe by, former PCC staff