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Margherita Baked Polenta Recipe

Margherita Baked Polenta Recipe
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★★★★★

4.8 from 24 reviews

This Margherita Baked Polenta recipe combines creamy, cheesy baked polenta with vibrant basil pesto, marinara sauce, and fresh mozzarella for a comforting, Italian-inspired vegetarian dish that’s perfect for any meal.

Ingredients

Scale

Polenta Base

  • 1 3/4 cups dried polenta (coarse yellow grits)
  • 7 cups vegetable broth (or water)
  • 1 teaspoon salt
  • 1/3 cup basil pesto
  • 6 ounces smoked gouda, shredded

Toppings

  • 24 ounces marinara sauce (jarred or homemade)
  • 20 large fresh basil leaves
  • 2 large fresh mozzarella balls (16 oz total), sliced into 12 rounds
  • Ground black pepper, to taste (optional)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking, and set it aside. Place a large 5-6 quart saucepot over medium heat on the stove.
  2. Cook the Polenta: Pour the vegetable broth or water into the pot. Once it starts boiling, gradually whisk in the polenta along with the salt. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally to prevent the polenta from sticking to the bottom.
  3. Mix in Pesto and Cheese: When the polenta is thick and the grains feel soft, turn off the heat. Stir in the basil pesto and shredded smoked gouda until fully combined. Immediately pour the polenta into the prepared baking dish and smooth it into an even layer.
  4. Bake the Polenta Base: Bake the polenta uncovered for 25 minutes. After 25 minutes, check if the polenta is firm in the center; if not, bake for an additional 10 minutes. This ensures a solid base before adding the toppings.
  5. Add Toppings: Remove the baked polenta from the oven. Pour the marinara sauce evenly over the top, smoothing it out. Arrange 12 large fresh basil leaves over the sauce in a 3 by 4 grid. Place the 12 mozzarella slices evenly over the basil leaves. Sprinkle ground black pepper over the top if desired.
  6. Final Bake and Rest: Return the baking dish to the oven and bake for another 10-15 minutes, until the sauce is bubbling and the mozzarella cheese has melted. Let the baked polenta rest for 5 minutes before slicing and serving to allow it to set perfectly.

Notes

  • For a richer flavor, use homemade marinara sauce if possible.
  • If you prefer a gluten-free dish, ensure the polenta and marinara sauce are certified gluten-free.
  • You can substitute smoked gouda with fontina or sharp cheddar for a different taste.
  • Adjust the amount of pesto or cheese depending on your preference.
  • Leftovers can be refrigerated and reheated; the polenta may firm up further upon cooling.

Nutrition

Keywords: margherita polenta, baked polenta, vegetarian Italian recipe, cheesy polenta, basil pesto polenta

Find it online: https://freshrecipehub.com/margherita-baked-polenta-recipe/