Stuffed Polenta

• 1 lb. prepared polenta
• 3 c. tomato-meat sauce
• 2 c. mozzarella cheese
• 1/4 c. Parmesan cheese

1. Heat oven to 400 degrees F. Grease a 13-inch by 9-inch casserole dish.
2. Place half the polenta slices in casserole, spread with half the tomato sauce, and sprinkle with half the mozzarella and Parmesan cheeses.
3. Layer remaining polenta in dish, top with remaining mozzarella, then spread remaining sauce and sprinkle with Parmesan.
4. Bake 30 minutes until bubbly.
5. Let stand 10 to 15 minutes before serving.Note: To substitute homemade polenta for tubed polenta, heat 2 cups milk in medium saucepan over medium heat.
6. Stir together 1 cup coarse yellow cornmeal, 1 teaspoon salt, and 1 cup cold water.
7. As milk begins to simmer, reduce heat to low and add cornmeal mixture all at once, stirring constantly for 2 minutes.
8. Boil over low heat, occasionally beating with wooden spoon, until very thick, about 8 minutes.
9. Divide mixture evenly between two 8-inch well-greased pans and spread evenly; cool to room temperature.
10. Layer tomato sauce and cheeses over polenta in one of the pans, top with other layer of polenta, then layer sauce and cheeses as directed.
11. To reheat: If room temperature, bake 30 minutes at 350 degrees F; if cold, 45 minutes.

polenta, tomatomeat sauce, mozzarella cheese, parmesan cheese

Taken from www.delish.com/recipefinder/stuffed-polenta-80 (may not work)