Easy and Quick Pesto Baked Polenta Recipe

Prep time: 10 Mins

Cook time: 10 Mins

Total time: 20 Mins

Yield: 8

Nutrition Facts

Serving Size 1 wedge

• Calories 162
• Fat 7 g
• Saturated Fat 2 g
• Sodium 302 mg
• Fiber 0 g
• Protein 6 g
• Carbohydrates 20 g
• Potassium 49 mg

instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist on a traditional Native American dish—and it’s quick to fix.

Ingredients

• ¼ tsp salt
• 1/8 tsp ground black pepper
• 1 C fine yellow (instant) wholegrain cornmeal (polenta)
• 2/3 C shredded parmesan cheese
• ¼ C pesto sauce

Method

1. Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat..
2. When water boils, reduce heat to medium. Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce. Continue stirring until well blended and thick, about 1 minute.
3. Remove from heat. Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish. Spread evenly with the back of a spoon. Let stand until firm, about 5 minutes.
4. Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven.
5. Cut into eight wedges. Serve hot.