Ingredients
– 1 cup polenta
– 4 cups water or vegetable broth
– 1 teaspoon salt
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– 3 cups cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Fresh basil leaves for garnish
– Salt and pepper to taste
Instructions
Creating Crispy Polenta with Mozzarella, Parmesan & Roasted Tomato Marinara is simple with these clear, step-by-step instructions:
1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
2. Cook the Polenta: In a large saucepan, bring 4 cups of water or vegetable broth to a boil. Add the 1 teaspoon of salt. Gradually whisk in the polenta, stirring continuously to avoid lumps. Cook it for about 5 minutes until thickened.
3. Add Cheese: Remove the polenta from the heat and stir in the grated Parmesan cheese until well combined. Pour the mixture into a greased baking dish and spread it evenly. Allow it to cool and set for about 15 minutes.
4. Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, minced garlic, oregano, basil, salt, and pepper. Roast them in the preheated oven for about 15 minutes or until they caramelize and soften.
5. Bake the Polenta: Once cooled, cut the set polenta into squares or rectangles. In the same preheated oven, bake the polenta pieces for about 15-20 minutes until they are crispy and golden brown. In the last 5 minutes, sprinkle shredded mozzarella cheese on top to melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 15g
- Protein: 12g