Easy Polenta With Tomato Sauce

Italian comfort food! It's sort of like cheesy, sweet grits with tomato sauce on top. You can serve it with or without the tomato sauce. You can also mix in herbs and mushrooms with the cheese. Another option is to refrigerate the mush overnight in a loaf pan, then slice and pan-fry the polenta to serve cake-style. It's a really versatile, easy dish to just throw together anytime.

INGREDIENTS
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps.

3. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

4. Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.

5. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.