Description
A delightful twist on a classic dish with creamy polenta, gooey mozzarella, and vibrant basil, perfect for cozy dinners or gatherings.
Ingredients
- 1 3/4 cups dried polenta (course yellow grits)
- 7 cups vegetable broth, or water
- 1 teaspoon salt
- 1/3 cup basil pesto
- 6 ounces smoked gouda, shredded
- 24 ounces marinara sauce (jarred or homemade)
- 20 large fresh basil leaves
- 2 large fresh mozzarella balls (16 oz total)
Instructions
- Pour the vegetable broth (or water) into a large saucepot. Bring it to a boil, then whisk in the polenta and salt. Lower the heat and let it simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Once the polenta is thick and the grains feel soft, turn off the heat. Stir in the basil pesto and shredded smoked gouda until well combined. Quickly pour the polenta into a baking dish before it firms up, smoothing it into an even layer.
- Bake the polenta for 25 minutes, uncovered. While it bakes, slice the mozzarella balls into 12 rounds. If the polenta isn’t set in the middle after 25 minutes, bake for an additional 10 minutes.
- Pour the marinara sauce over the baked polenta, smoothing it into an even layer. Arrange the fresh basil leaves on top, then cover with the mozzarella slices. Sprinkle with black pepper if desired.
Notes
Ensure the polenta is thick enough before baking to avoid a runny texture. Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg