Margherita Baked Polenta: A Weeknight Favorite for Busy Cooks

This Margherita Baked Polenta is creamy, cheesy, and bright with fresh basil all the classic Margherita flavors on a bed of warm polenta. It’s soft with a golden baked top, bubbly mozzarella pockets, and a fresh tomato-sauce tang that feels like a hug in a bowl. If you want a comforting meal that still looks special, this is it.

Top reasons to make it: it’s quick and low-fuss, uses simple pantry ingredients, and makes a lovely family-style meal. If you love baked cheese dishes, you might also enjoy this baked boursin salmon for another cozy dinner idea.

Why You’ll Love This Recipe

• Ready in about 30–40 minutes
• Made with simple pantry and fridge staples
• Great for casual dinners or feeding a small crowd
• Easy to customize for picky eaters

Ingredients of Margherita Baked Polenta

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 cup marinara sauce
• 1 cup fresh basil, chopped
• 2 cups mozzarella cheese, shredded
• 1/4 cup pesto
• Salt and pepper, to taste

Step-by-Step Instructions of Margherita Baked Polenta

1. Bring the water or vegetable broth to a boil in a medium saucepan.
2. Slowly whisk in the polenta to avoid lumps.
3. Reduce heat to low and cook, stirring often, until thick and creamy (about 5–10 minutes for quick polenta, longer for coarse).
4. Season the polenta with salt and pepper and stir in half of the shredded mozzarella until melted and smooth.
5. Preheat the oven to 425°F (220°C).
6. Spread the cooked polenta into a lightly oiled baking dish, smoothing the top.
7. Spoon the marinara sauce evenly over the polenta.
8. Dollop the pesto over the sauce and gently swirl with a spoon for streaks of flavor.
9. Sprinkle the remaining mozzarella over the top.
10. Bake until the cheese is bubbly and golden, about 10–15 minutes.
11. Remove from the oven and scatter the chopped fresh basil on top before serving.

Tips for Success

• Use broth instead of water for richer flavor.
• Stir polenta often while cooking to keep it smooth and lump-free.
• Let the polenta rest a few minutes before slicing so it holds its shape.

Substitutions & Variations of Margherita Baked Polenta

To Make It Vegan/Gluten-Free: Use dairy-free mozzarella and a vegan pesto; polenta is naturally gluten-free. Ensure your broth and marinara are vegan if needed.
Variations: Stir in cooked mushrooms or roasted peppers for extra depth. Add a sprinkle of Parmesan for a nuttier finish, or use burrata on top after baking for an extra creamy center.

Storage Instructions of Margherita Baked Polenta

Refrigerator:

Store leftovers in an airtight container for up to 4 days. Reheat in the oven at low heat or in the microwave until warmed through.
Freezer:

Freeze portions in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Make-Ahead:

Cook the polenta and assemble the dish, then refrigerate unbaked. When ready to eat, top with cheese and bake as directed.

Frequently Asked Questions (FAQ) of Margherita Baked Polenta

How do I make polenta less grainy?
Cook it slowly and stir often, and use hot liquid to help it hydrate evenly. Adding cheese also smooths the texture.

Can I use instant polenta?
Yes instant polenta cooks faster but still works well. Follow package times and watch for thickening.

How do I serve it for a crowd?
Bake in a larger shallow dish and cut into squares. Serve with a green salad and crusty bread.

Final Thoughts

Margherita Baked Polenta brings together comfort and bright Italian flavors in an easy, satisfying dish. It’s a great go-to when you want something cozy without a long fuss. Try it this week, leave a comment to tell me how it turned out, and please give a star rating if you liked it I’d love to hear your take on this simple, tasty meal.

Margherita Baked Polenta

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A creamy, cheesy, and bright baked polenta dish with fresh basil, marinara sauce, and golden mozzarella on top. Perfect for cozy dinners.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

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• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 cup marinara sauce
• 1 cup fresh basil, chopped
• 2 cups mozzarella cheese, shredded
• 1/4 cup pesto
• Salt and pepper, to taste

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Instructions

1. Bring the water or vegetable broth to a boil in a medium saucepan.
2. Slowly whisk in the polenta to avoid lumps.
3. Reduce heat to low and cook, stirring often, until thick and creamy (about 5–10 minutes for quick polenta, longer for coarse).
4. Season the polenta with salt and pepper and stir in half of the shredded mozzarella until melted and smooth.
5. Preheat the oven to 425°F (220°C).
6. Spread the cooked polenta into a lightly oiled baking dish, smoothing the top.
7. Spoon the marinara sauce evenly over the polenta.
8. Dollop the pesto over the sauce and gently swirl with a spoon for streaks of flavor.
9. Sprinkle the remaining mozzarella over the top.
10. Bake until the cheese is bubbly and golden, about 10–15 minutes.
11. Remove from the oven and scatter the chopped fresh basil on top before serving.

Notes

For a richer flavor, use broth instead of water. Stir polenta often while cooking to keep it smooth and lump-free.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian