Polenta with Red Clam Sauce

  • 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.