Ingredients
Scale
- 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
Instructions
- Bring the water or vegetable broth to a boil in a medium saucepan.
- Slowly whisk in the polenta to avoid lumps.
- Reduce heat to low and cook, stirring often, until thick and creamy (about 5–10 minutes for quick polenta, longer for coarse).
- Season the polenta with salt and pepper and stir in half of the shredded mozzarella until melted and smooth.
- Preheat the oven to 425°F (220°C).
- Spread the cooked polenta into a lightly oiled baking dish, smoothing the top.
- Spoon the marinara sauce evenly over the polenta.
- Dollop the pesto over the sauce and gently swirl with a spoon for streaks of flavor.
- Sprinkle the remaining mozzarella over the top.
- Bake until the cheese is bubbly and golden, about 10–15 minutes.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian