Introduction
Craving a comforting and flavorful dish that’s both satisfying and surprisingly easy to make? Look no further than baked polenta with roasted tomatoes and mozzarella! This recipe combines creamy, cheesy polenta with the bright, sweet acidity of roasted tomatoes and the delicate pull of melted mozzarella. It’s a vegetarian delight perfect for a weeknight dinner or a special occasion.
Baked Polenta with Roasted Tomatoes and Mozzarella: A Step-by-Step Guide
What is Polenta?
Polenta is a dish made from coarsely ground cornmeal. It’s a staple in Northern Italian cuisine and can be prepared in various ways, from creamy and soft to firm and grillable. In this recipe, we’ll be baking it for a delightful crust and a creamy center.
Ingredients You’ll Need
- For the Polenta:
- 1 cup coarse ground polenta (not instant)
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- For the Roasted Tomatoes:
- 1.5 lbs cherry tomatoes (or Roma tomatoes, quartered)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Topping:
- 8 oz fresh mozzarella, sliced or torn
- Fresh basil leaves, for garnish
Roasting the Tomatoes: Bursting with Flavor
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cherry tomatoes (or quartered Roma tomatoes) with minced garlic, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper.
- Spread the tomatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the tomatoes are softened and slightly blistered.
Making the Creamy Polenta
- Bring the vegetable broth to a boil in a medium saucepan.
- Gradually whisk in the polenta, ensuring there are no lumps.
- Reduce the heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the polenta is thick and creamy. Be patient! This is key to a smooth polenta.
- Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
Assembling and Baking the Dish
- Preheat your oven to 375°F (190°C).
- Pour the cooked polenta into a greased 9×13 inch baking dish.
- Spread the roasted tomatoes evenly over the polenta.
- Top with slices or torn pieces of fresh mozzarella.
- Bake for 15-20 minutes, or until the mozzarella is melted and bubbly.
Serving Suggestions
Garnish with fresh basil leaves before serving. This baked polenta with roasted tomatoes and mozzarella is delicious on its own, or you can serve it as a side dish with grilled vegetables, roasted chicken, or sausage. A simple green salad complements the richness of the dish.
Tips for the Perfect Baked Polenta
- Use Good Quality Polenta: Opt for coarse ground polenta for the best texture. Avoid instant polenta, as it won’t yield the same creamy results.
- Don’t Skip the Stirring: Frequent stirring is essential while cooking the polenta to prevent lumps and ensure a smooth, creamy consistency.
- Adjust Seasoning: Taste the polenta and roasted tomatoes and adjust the seasoning to your liking. A pinch of sugar can enhance the sweetness of the tomatoes.
- Customize Your Toppings: Feel free to add other vegetables to the roasted tomatoes, such as zucchini, bell peppers, or eggplant. You can also use different types of cheese, like provolone or fontina.
Conclusion
Baked polenta with roasted tomatoes and mozzarella is a versatile and satisfying dish that’s sure to become a family favorite. It’s a great way to showcase seasonal tomatoes and enjoy the comforting flavors of Italian cuisine. So gather your ingredients, follow these simple steps, and prepare to be amazed by this delicious and easy-to-make recipe! Enjoy!
