1) Preheat the oven to 400F. Line a baking pan (11 x 7 in) with clear film. Bring 4 cups water to a boil with the salt.

  2) Pour in the polenta in a steady stream and cook, stirring constantly, for 5 minutes. Beat in the paprika and nutmeg, then pour into the prepared pan and smooth the surface. Let cool.

  3) Bring Stancato’s Marinara sauce up to temperature in a sauce pot. Simmer for 20 minutes.

  4) Turn out the polenta on to a chopping board, and cut into about 12 squares.
Place half the squares in a greased ovenproof casserole dish. Spoon on half the marinara sauce, and sprinkle with half the cheese. Repeat the layers. Bake in the oven for about 25 minutes, until golden.

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