Margherita Baked Polenta Recipe

If you’re craving a dish that unites creamy comfort with the bright, fresh flavors of a classic Italian favorite, this Margherita Baked Polenta Recipe is exactly what your kitchen needs. Picture velvety polenta baked just right, layered with fragrant basil pesto, gooey smoked gouda, rich marinara sauce, and fresh mozzarella slices topped with vibrant basil leaves—each bite is a burst of sunshine and warmth. This recipe takes the humble polenta and elevates it into a show-stopping main course that’s hearty, satisfying, and impossible not to fall in love with.

Ingredients You’ll Need

The magic of the Margherita Baked Polenta Recipe lies in its simplicity and the quality of each ingredient. From the smooth polenta base to the fresh basil leaves, every component plays a vital role in stacking up the layers of flavor, color, and texture that make this dish unforgettable.

• 1 3/4 cups dried polenta: Coarse yellow grits provide the perfect creamy texture once cooked.
• 7 cups vegetable broth (or water): Using broth deepens the flavor of the polenta for a richer base.
• 1 teaspoon salt: Balances and enhances all the other flavors in the dish.
• 1/3 cup basil pesto: Adds an herby brightness and subtle garlic punch to the polenta.
• 6 ounces smoked gouda, shredded: Imparts a smoky, melty goodness that takes the cheese factor up a notch.
• 24 ounces marinara sauce: Choose your favorite jarred or homemade version for a lively tomato topping.
• 20 large fresh basil leaves: These add fresh aroma and a pop of green that’s classic to Margherita flavors.
• 2 large fresh mozzarella balls (16 oz total): Thinly sliced for gooey, melty heaven on top of the polenta layers.

How to Make Margherita Baked Polenta Recipe

Step 1: Prepare Your Oven and Polenta Base

Start by preheating your oven to 425 degrees Fahrenheit and greasing a 9×13 inch baking dish to prevent sticking. Place a large 5-6 quart saucepan on medium heat where you’ll soon cook the polenta. This first step sets the stage for perfectly cooked polenta that will hold all those delicious toppings later.

Step 2: Cook the Polenta

Bring the vegetable broth or water to a boil in the saucepan, then whisk in the polenta and salt. Lower the heat and let it simmer for 15 minutes, stirring occasionally so it doesn’t stick. You want your polenta thick and silky with soft grains—this is your creamy canvas for the Margherita flavors.

Step 3: Stir in Pesto and Cheese, Then Bake

Turn off the heat and quickly fold in the basil pesto and shredded smoked gouda. Pour this mixture into your prepared baking dish and smooth it out evenly. Pop it into the oven for 25 minutes uncovered. If after 25 minutes it still seems a bit loose, give it up to 10 more minutes to set. This step ensures the polenta firms just right to support the toppings.

Step 4: Add Toppings and Final Bake

Slice your mozzarella balls into 12 even rounds. Once the polenta is set, pour marinara sauce evenly over the top and carefully arrange 12 large basil leaves in rows over the sauce. Lay the mozzarella slices over the basil leaves and add a sprinkle of freshly ground black pepper if you like. Bake for another 10 to 15 minutes until the sauce bubbles and the cheese melts into a golden, gooey layer.

Step 5: Rest and Serve

Let your Margherita Baked Polenta Recipe rest for about 5 minutes after baking. This resting period helps everything settle before slicing and serving, making every bite as perfect as possible.

How to Serve Margherita Baked Polenta Recipe

Garnishes

A few extra fresh basil leaves scattered on top just before serving brighten the dish visually and add an herbaceous aroma. A light drizzle of extra virgin olive oil or a sprinkle of crushed chili flakes can take it even further for those craving a little kick.

Side Dishes

This baked polenta pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the creamy richness. Roasted seasonal vegetables like zucchini or bell peppers also bring fresh, vibrant contrast.

Creative Ways to Present

For an impressive presentation, consider serving individual portions by cutting the baked polenta into neat squares or rectangles. Layer them on a platter garnished with additional basil and a side of garlic bread for a rustic Italian feast feel. You can even turn leftovers into quick polenta fries the next day!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Margherita Baked Polenta Recipe tightly covered in the refrigerator for up to 3 days. The flavors actually deepen after resting, making reheated portions equally delicious.

Freezing

You can freeze leftover polenta slabs in an airtight container or wrapped well in plastic wrap and foil. Thaw in the fridge overnight before reheating. While the texture might change slightly, the flavor remains wonderfully intact.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through to keep that baked texture. Microwaving is faster but the polenta may soften more. Adding a splash of marinara before reheating helps prevent dryness.

FAQs

Can I use water instead of vegetable broth?

Absolutely! While vegetable broth enhances the polenta’s flavor, water works fine if you want a lighter base or don’t have broth on hand. Just be sure to season well.

Is it possible to make this recipe vegan?

Yes! Swap out the smoked gouda and mozzarella for your favorite plant-based cheeses, and use vegan pesto or make your own without cheese. The final result will still be delicious and comforting.

How thick should I make the polenta layer?

About a 1 to 1.5-inch thick layer is perfect—firm enough to hold toppings without being too dense or dry. Smooth it evenly in the baking dish so it cooks uniformly.

Can I prepare this dish ahead of time?

You can prepare and bake the polenta base in advance, then add the marinara, mozzarella, and basil leaves just before finishing the bake. This makes it easy to assemble and serve fresh at a later time.

What makes this a Margherita Baked Polenta Recipe?

The combination of fresh basil, mozzarella, and tomato-rich marinara sauce on creamy polenta perfectly replicates the iconic flavors of a classic Margherita pizza, while offering a comforting twist with polenta’s creamy texture.

Final Thoughts

This Margherita Baked Polenta Recipe is such a joyful blend of fresh, smoky, and cheesy flavors that I can’t recommend it enough. It’s perfect as a cozy weeknight dinner or a special dish to impress your friends. Once you try it, I’m betting it’ll become a go-to comfort meal in your kitchen, too. So grab those ingredients, preheat your oven, and get ready to enjoy every delicious bite!

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