- 2 cans Maine Cherrystone Clams, chopped
- 1 can Tuscano Marinara
- 1 tube Polenta
Chop clams and mix with marinara – include the juice from the clams. Heat thoroughly.
Slice polenta into 3/4″ rings. Saute in olive oil until lightly browned.
Serve sauce over polenta, and top with your favorite Italian cheese.