Polenta with Italian Cheeses and Roasted Tomato Sauce

Polenta with Italian Cheeses and Roasted Tomato Sauce
24 servings


Ingredients Weights Measures
cold water 8 lb. 1 gal.
salt - 4 tsp.
polenta, uncooked 1 lb. + 14 oz. 1 qt. + 1-1/3 cups
KRAFT Grated Parmesan Cheese 3 oz. 3/4 cup
shredded Asiago cheese 3 oz. 3/4 cup
roasted red peppers, diced 5 oz. 1/2 cup
asparagus, grilled, diced 4 oz. 1/2 cup
fresh basil, chopped - 1/2 cup
garlic, minced - 4 tsp.
black pepper - 1 tsp.
butter, divided 6 oz. 3/4 cup
Roasted Tomato Sauce
red and yellow plum tomatoes, roasted, pureed 3 lb. + 12 oz. 1-1/2 qt.
KRAFT Balsamic Vinaigrette Dressing 12 oz. 1-1/2 cups
fresh parsley, chopped - 6 Tbsp.
fresh basil, chopped - 6 Tbsp.
garlic, minced - 2 Tbsp.
black pepper - 1 tsp.
shredded Bel Paese cheese 6 oz. 1-1/2 cups
shredded fontina cheese 6 oz. 1-1/2 cups
thinly sliced prosciutto 12 oz. 24 slices
eggs, poached 3 lb. 24 each
asparagus spears, grilled 6 lb. 96 each


COMBINE water and salt in large saucepan; bring to boil on high heat. Gradually stir in polenta. Reduce heat to low. Cook 5 min. or until mixture is very thick, stirring constantly. Remove from heat.

ADD remaining ingredients except 1/4 cup of the butter (or 1 Tbsp. of the butter for trial recipe); mix well. Pour mixture into two full hotel pans (or one half hotel pan for trial recipe). Melt remaining 1/4 cup butter (or 1 Tbsp. of the butter for trial recipe); brush over polenta. Cover; refrigerate at least 4 hours or until completely chilled and firm. Cut into 24 (3-inch) circles. Set aside.

ROASTED Tomato Sauce: Combine all ingredients; set aside.

FOR each serving: Cook one polenta circle in small skillet well-sprayed with cooking spray on medium-high heat 3 min. on each side or until heated through and light golden brown on both sides. Sprinkle with 1 Tbsp. each of the Bel Paese and fontina cheeses. Place under salamander 1 min. or until cheese is melted.

SPOON 2 Tbsp. of the Roasted Tomato Sauce onto serving plate. Top with hot polenta, 1 folded slice prosciutto, 1 poached egg, 1 Tbsp. Roasted Tomato Sauce and 4 asparagus spears.

Kraft Kitchens Tips

Make Ahead
Polenta can be prepared ahead of time. Store in tightly covered container in refrigerator up to 2 days.
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