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Baked polenta with Mascarpone and tomato sauce Recipe: delicious vegetarian dinner entree. Soft polenta made with mascarpone cheese and baked with tomato sauce

Baked Polenta With Mascarpone And Tomato Sauce

Baked polenta with Mascarpone and tomato sauce Recipe: delicious vegetarian dinner entree. Soft polenta made with mascarpone cheese and baked with tomato sauce
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 333 kcal
Author Tiffany Bendayan

Ingredients

For Homemade Tomato Sauce

  • 28 oz Crushed tomatoes (canned)
  • 4 cloves garlic crushed
  • 1 teaspoon sugar
  • 2-3 Tablespoons Olive Oil
  • 1/2 Teaspoon dried Oregano
  • 1/2 Teaspoon Dried Basil
  • Salt and Pepper to taste

For Polenta

  • 4 cups water
  • 1 cup masa harina
  • 2 teaspoons garlic powder
  • 1 cup grated Mozzarella cheese
  • 8 oz mascarpone cheese
  • Salt and Pepper to taste

Assembly

  • Polenta
  • Tomato Sauce
  • 2 Cups Mozzarella Cheese

Instructions

For Homemade Tomato Sauce

  1. In a heavy bottomed pot over medium heat add the olive oil
  2. Add the garlic, basil, oregano, salt, pepper and sugar. Cook and stir frequently to prevent the garlic from burning
  3. Add the tomatoes and stir
  4. When the mixture starts to simmer, cover and cook for 30 minutes
  5. Check for seasoning and make the necessary adjustments

For Polenta

  1. In a large pot, bring the water to a boil. Add the garlic powder salt and pepper
  2. Slowly pour the P.A.N Cornmeal whisking constantly to avoid forming lumps
  3. Reduce the heat to low and stir for 3-4 minutes or until the mixture becomes thicker
  4. Add the mozzarella cheese and the mascarpone. Whisk until completely combined
  5. Remove from heat and check for seasoning

Assembly

  1. Spray an 8"x8" pan with cooking spray
  2. Add a bit of tomato sauce on the bottom
  3. Add half of the cornmeal
  4. Add some tomato sauce and sprinkle in 1 cup of mozzarella cheese
  5. Pour in the rest of the polenta
  6. Top with 1 cup of cheese
  7. Cover and let the polenta cool for about 30 minutes
  8. Preheat oven to 375 degrees Fahrenheit
  9. Bake the polenta for 20 minutes or until the mixture starts to bubble
  10. Place on the broiler for 2 minutes or until the cheese toasts up
  11. Remove from oven and let it cool for 5 minutes before cutting
  12. Enjoy!
Nutrition Facts
Baked Polenta With Mascarpone And Tomato Sauce
Amount Per Serving
Calories 333 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 50mg17%
Sodium 329mg14%
Potassium 364mg10%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 5g6%
Protein 11g22%
Vitamin A 830IU17%
Vitamin C 9.6mg12%
Calcium 244mg24%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.