Margherita Baked Polenta
This margherita baked polenta, fragrant with marinara sauce and basil pesto, is a delicious side dish with only 5 ingredients. For a meatier version, you can add Italian sausage.
Ingredients
Method
- Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray; set aside.
- Add chicken stock to a large saucepan; bring to a roiling boil over medium-high heat. Stir in polenta and salt, reduce the heat, and simmer, stirring frequently with a long-handled spoon until soft and thickened, about 8 minutes.
- Remove from heat and stir in pesto; stir in 1 cup shredded mozzarella. Pour into the prepared pan, then smooth the top with the back of a spoon.
- Bake in the preheated oven for 20 minutes. Remove and check for firmness. If it is still too soft in the middle, let it bake 10 minutes more.
- Remove polenta from the oven; spread marinara over the top, then sprinkle remaining mozzarella cheese on top. Return to the oven and bake until cheese is golden, about 15 minutes more.
- Let cool for 10 minutes. Slice and serve.
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