Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Polenta with Basil Pesto, Smoked Gouda, and Marinara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This hearty baked polenta recipe features creamy, cheesy polenta infused with basil pesto and smoked gouda, topped with marinara sauce, fresh basil leaves, and melted mozzarella cheese. Baked to perfection, it’s a comforting and satisfying dish perfect for a family dinner or entertaining guests.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Polenta Base

  • 1 3/4 cups dried polenta (coarse yellow grits)
  • 7 cups vegetable broth or water
  • 1 teaspoon salt
  • 1/3 cup basil pesto
  • 6 ounces smoked gouda, shredded

Toppings

  • 24 ounces marinara sauce (jarred or homemade)
  • 20 large fresh basil leaves
  • 2 large fresh mozzarella balls (16 ounces total)
  • Ground black pepper, optional, for sprinkling

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking. Place a large 5-6 quart saucepan on the stovetop over medium heat.
  2. Cook the Polenta: Pour the vegetable broth or water into the saucepan and bring it to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and simmer for 15 minutes, stirring occasionally to prevent the polenta from sticking to the bottom of the pot.
  3. Mix and Set Polenta: Once the polenta is thick and the grains are tender, turn off the heat. Stir in the basil pesto and shredded smoked gouda. Pour the polenta into the prepared baking dish and spread it evenly before it firms up.
  4. Bake the Polenta: Bake the polenta uncovered for 25 minutes. Check if it is fully set in the middle; if not, bake for an additional 10 minutes to ensure it is firm enough for topping.
  5. Prepare Toppings: While the polenta is baking, slice the mozzarella balls into 12 even rounds. After baking, spread the marinara sauce evenly over the polenta layer. Arrange 12 fresh basil leaves evenly over the sauce in a 3 by 4 pattern, then cover with the mozzarella slices. Optionally, sprinkle ground black pepper on top.
  6. Final Bake: Return the dish to the oven and bake for 10-15 minutes until the sauce is bubbling and the cheese melts completely. Let the baked polenta rest for 5 minutes before slicing and serving.

Notes

  • For a richer flavor, use homemade marinara sauce if possible.
  • Make sure to stir polenta frequently during cooking to avoid lumps.
  • If using water instead of vegetable broth, consider adding more seasoning to enhance flavor.
  • Fresh basil leaves not only add flavor but also a beautiful presentation.
  • Leftovers can be stored covered in the refrigerator for 3-4 days and reheated gently.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/baked-polenta-with-basil-pesto-smoked-gouda-and-marinara-recipe/