How to Make Fluffy Baked Polenta with Red Sauce Recipe by America's Test Kitchen (530 cal)

Ingredients

• 4 tablespoons Unsalted Butter
• 6 tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic Cloves
• 7 cups Water
• 1.5 teaspoons Salt
• 0.5 teaspoons Black Pepper
• 2 cups Fine Cornmeal
• 1.5 cups Pecorino Romano Cheese
• 0.25 cup Half and Half
• 1 large Onion
• 1 can (15 oz) Canned Tomato Sauce
• 1 can (14.5 oz) Canned Whole Peeled Tomatoes
• 1.5 tablespoons Granulated Sugar
• 0.5 teaspoons Garlic Powder
• 0.5 cups Pecorino Romano Cheese