Why We Love This Margherita Baked Polenta Recipe
Polenta is the Italian version of grits, made from coarsely ground corn. It’s cozy and inviting, with a soft rustic texture. It can be cooked on the stovetop and served loose like grits. Or it can be poured into a baking dish and baked into a firmer consistency that makes a marvelous platform for toppings. Although I love polenta in all forms, I’m especially fond of baked polenta. It serves as a wonderful carb-y base for all sorts of stacked appetizers, breakfast options, and baked casserole dishes, like today’s recipe, Margherita Baked Polenta. This baked polenta has the appeal of lasagna, or other Italian-baked pasta recipes. Yet because it’s made with ground cornmeal instead of pasta, it is completely gluten-free! The thick layer of polenta on the bottom is packed with rich herbaceous flavor from basil pesto, and smoked gouda cheese. It has a soft decadent texture that holds its shape, yet is easy for a fork to sink into. Our Easy Baked Polenta Recipe is perfect for family gatherings and parties because it is:
Unique A huge crowd-pleaser Simple to assemble ahead of time Vegetarian And wheat-free!
What is Margherita Style
The term Margherita does not refer to the margarita cocktail, but to an Italian combination of ingredients that resembles the Italian flag. Red is represented by tomatoes, green by basil, and white by mozzarella cheese. This flavor combination is said to be named after the queen consort of Italy, Margherita of Savoy, who visited Naples in the late 1800s. This combination is most often found on Pizza Margherita (since tomato, basil, and mozzarella were the queen’s favorite pizza toppings) but can be used in all sorts of Italian-inspired dishes.
Ingredients You Need
Dried polenta – AKA course yellow grits Vegetable broth – chicken broth, or water Salt – just a bit Basil pesto – store bought or homemade fresh pesto Smoked gouda – shredded Marinara sauce – jarred or homemade marinara sauce Fresh basil leaves – large or small Fresh mozzarella balls – or ready-to-use slices
How to Make Margherita-Style Baked Polenta
Pro Tip: After 25 minutes, if the polenta doesn’t seem set in the middle, bake an additional 10 minutes before you proceed. It needs to be firm before the tomato sauce goes over the top. Let the polenta rest for 5 minutes so that the marina works into the polenta and the dish firms up. Then cut and serve slices warm with your favorite Italian-style side dishes.
Recipe Variations
Cheeses – If you would rather not use gouda, you can also use freshly shredded parmigiano-reggiano cheese or another soft white cheese that is your favorite. Sauce – I love a simple marinara sauce with this recipe. But you can use whatever flavor you prefer like roasted garlic, spicy arrabbiata sauce, creamy vodka, or mushroom. Vegan – If you are trying to make a dairy-free version, you can leave out the gouda, and either omit the mozzarella on top, or swap it with a vegan cheese substitute. However, it’s important to mention that many jarred pestos do have parmesan cheese in them. So make sure to read the label when selecting one. Halve the Recipe – As-is this polenta recipe makes 12 servings in a large 9×13 baking dish. Halve the ingredients and prepare the dish in an 8×8 or 9×9 casserole dish to make 6 servings.
Looking for More Italian Recipes? Be Sure to Also Try:
Healthy Italian Wedding Soup Cacio e Pepe Ricotta Baked Ziti with Sausage Kale Pesto Whole Roasted Snapper with Anchovy Butter Pappa al Pomodoro Zoodles (Zucchini Noodles) Creamy Broccoli Pasta Skillet Shrimp Fra Diavolo Pasta Creamy Polenta Recipe by Love and Lemons Buckwheat Polenta with Cascadilla Bleu by Maine Grains Creamy Parmesan Polenta by Craving California
Check the printable recipe below for the nutrition information including calories, carbohydrates, protein, sodium, and potassium percentages. Share This Recipe With Friends!
