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Baked Polenta with Pesto, Smoked Gouda, Marinara, and Fresh Mozzarella Recipe

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3.9 from 76 reviews

This delicious baked polenta recipe features creamy, thick polenta infused with basil pesto and smoked gouda, baked to perfection and topped with marinara sauce, fresh basil leaves, and melted mozzarella. It’s a comforting Italian-inspired dish that’s perfect as a hearty vegetarian main course or a flavorful side.

  • Total Time: 1 hour
  • Yield: 6-8 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

Topping

  • 24 ounces marinara sauce (jarred or homemade)
  • 20 large fresh basil leaves
  • 2 large fresh mozzarella balls (16 oz total)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 425°F (220°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Cook Polenta: Place a large 5-6 quart saucepot over medium heat. Pour in the vegetable broth (or water) and bring it to a boil. Gradually whisk in the polenta and salt. Lower the heat and simmer for about 15 minutes, stirring occasionally to prevent sticking. Cook until the polenta is very thick and the grains are soft.
  3. Mix in Flavors: Remove the pot from heat. Stir in the basil pesto and shredded smoked gouda until well combined.
  4. Transfer to Baking Dish: Immediately pour the hot polenta mixture into the prepared baking dish. Smooth it out into an even layer before it starts to firm.
  5. Bake Polenta: Place the dish in the preheated oven and bake uncovered for 25 minutes. Check the center; if it isn’t set yet, bake for an additional 10 minutes. The polenta should be firm before adding the toppings.
  6. Prepare Toppings: While the polenta bakes, slice the fresh mozzarella balls into 12 equal rounds.
  7. Add Marinara and Cheese: Pour the marinara sauce evenly over the baked polenta. Arrange 12 large fresh basil leaves on top in a 3 by 4 pattern, then cover with the mozzarella slices. Optionally, sprinkle freshly ground black pepper over the top.
  8. Final Bake: Return the baking dish to the oven and bake for another 10-15 minutes until the sauce bubbles and the cheese melts and starts to brown slightly.
  9. Rest and Serve: Remove from the oven and let the baked polenta rest for 5 minutes before slicing and serving to allow it to set completely.

Notes

  • If your oven runs cool, bake the initial polenta layer for 35 minutes to ensure it sets completely and is not soupy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen tightly wrapped for up to 2 months.
  • Stir polenta frequently while cooking to avoid burning or sticking to the pot.
  • This dish can be customized by using different cheeses or adding vegetables to the marinara sauce.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://flavorhug.com/baked-polenta-with-pesto-smoked-gouda-marinara-and-fresh-mozzarella-recipe/