Baked Polenta
Creamy baked polenta layered with rich tomato sauce, Gorgonzola, and Fontina cheeses, offering a comforting dish with bold flavors. Perfect for cheese lovers and those seeking hearty vegetarian fare, this dish pairs well with a fresh salad or crusty bread for a satisfying meal.
Ingredients
Instructions
- Combine olive oil, bay leaf, basil, parsley, onion, and garlic in a pan.
- Cook slowly for 3 to 4 minutes.
- Add chopped tomatoes and cook until heated through, then remove the bay leaf.
- Blend the mixture until smooth.
- Return the sauce to the pan with the bay leaf and simmer until thickened.
- Add salt and pepper to taste.
- Meanwhile, prepare the polenta by cooking the coarse cornmeal according to package instructions.
- Pour the cooked polenta into a baking dish and let it cool slightly.
- Spread the tomato sauce over the cooled polenta.
- Layer the sliced Fontina cheese and Gorgonzola over the sauce.
- Bake in a preheated oven at 375°F (190°C) until bubbling and golden on top, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
582
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).