I've been on a bit of a polenta kick lately. I know it's sort of a weird thing to make a lot but bf loves it and it's a great alternative to rice or pasta as a side dish. The only problem is, not all grocery stores have it and if you ask for help, the staff in the store is probably going to give you a weird/mean/confused look. But, I was having trouble finding new dinner recipes and found this on Gourmet's website and decided to give it a shot. It was really delicious and very unusual in flavor, texture and taste. I mean that in a really good way because it adds some great variety to my meal repertoire. Next time, I'd add less mozzarella cheese and more Parmesan, but I think that's the only change I'd make.
1 tablespoon extra-virgin olive oil
1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2 tablespoons chopped fresh basil
1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*
1/4 lb mozzarella, coarsely shredded (1 cup)
2 tablespoons finely grated Parmigiano-Reggiano*
*note: next time I'd do a half cup of mozzarella and a half cup of Parmesan