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Fried Polenta with Tomato Sauce
Fried Polenta with Tomato Sauce

Fried Polenta with Tomato Sauce

1 Review(s)
Cook Minutes 1 Hr 55 Min
Prep : 45 Min Cook: 1 Hr 10 Min
These polenta triangles run circles around other appetizers! They're crispy, cheesy and served topped with a garlicky tomato sauce. And as a bonus, they're super simple to make.
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32 Servings
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-1/2 cups water
1-1/3 cups corn grits, uncooked
1 cup Cracker Barrel Shredded Mozzarella Cheese
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
1 Tbsp. olive oil
1/4 cup chopped onions
1 clove garlic, minced
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1/2 tsp. dried oregano leaves
1/4 cup butter, divided
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Step 1
Bring water to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
Step 2
Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
Step 3
Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.
Kraft Kitchen Tips!
Substitute coarse corn meal or dry polenta for the corn grits.
Make Ahead
Prepare polenta and sauce as directed. Refrigerate up to 24 hours. Reheat the sauce just before serving. Meanwhile, slice and cook polenta as directed.
Substitute your favourite variety of Cracker Barrel Shredded Cheese for the mozzarella.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 80 mg
3 %
Carbohydrate 7 g
Fibre 0 g
Sugars 1 g
Protein 1 g
Vitamin A
4 %
Vitamin C
6 %
2 %
2 %
32 servings, 2 polenta triangles (26 g) and 2 tsp. (10 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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