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Six to eight servings


6½ cups water

1 teaspoon salt

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1 tablespoon butter or margarine

1 tablespoon olive oil

1½ cups yellow cornmeal

Seafood and sauces:

3 tablespoons butter or margarine

3 tablespoons flour

2 cups low-fat milk, heated

¼ teaspoon salt

¼ cup grated Parmesan cheese

1 (14½-ounce) can pasta sauce

¾ pound medium shrimp, peeled and deveined

½ pound small bay scallops

1. To prepare the polenta: In a large heavy pan bring the water, salt, butter and olive oil to a boil. Slowly add the cornmeal, whisking constantly. Turn the heat to medium-low, cover and cook 20-25 minutes, stirring often. The polenta should be very thick and starting to pull away from the sides of the pan when stirred. Spread into a lightly oiled lasagna pan and let sit until cooled, about one hour.

2. To prepare a béchamel sauce: In a medium pan melt the butter or margarine. Whisk in the flour and cook one minute. Whisk in the hot milk and salt. Cook over medium heat, stirring often, until the sauce has thickened. Remove from the heat and stir in the Parmesan.

3. Spread the pasta sauce over the cooled polenta. Sprinkle with the shrimp and scallops. Spoon the béchamel sauce on top.

4. Bake in a preheated 375-degree oven about 30 minutes, until bubbly and the béchamel is dotted with golden spots. Let sit five minutes before serving.

From The Seattle Times archives, 1993

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