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32 servings, 2 polenta triangles (26 g) and 2 tsp. (10 mL) sauce each
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Substitute coarse corn meal or dry polenta for the corn grits.
Prepare polenta and sauce as directed. Refrigerate up to 24 hours. Reheat the sauce just before serving. Meanwhile, slice and cook polenta as directed.
Substitute your favourite variety of Cracker Barrel Shredded Cheese for the mozzarella.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.