Forktionary

Baked Polenta With A Tomato Sauce Recipe

This hearty and flavorful baked polenta, topped with a vibrant tomato sauce and melted cheese, is a satisfying meal perfect for a weeknight dinner or a special occasion. Whether served as a main course or a stunning side dish, this recipe is sure to impress. Each serving is approximately 16.5 Weight Watchers points (using low-fat cheese). Prepare to be amazed by the creamy polenta and tangy tomato sauce combination!

Prep Time 40 mins
Cook Time 160 mins
Calories 310.5 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Baked Polenta With A Tomato Sauce 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Polenta With A Tomato Sauce

  • 3 cups cold water
  • 1 cup polenta (cornmeal)
  • 1 teaspoon paprika
  • 1/2 teaspoon nutmeg
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped (e.g., red onion)
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste
  • Not used in recipe; recipe calls for 1/2 cup shredded low-fat mozzarella cheese instead
  • Plastic wrap (optional, for lining loaf pan)
  • Butter (optional, for greasing loaf pan)
  • 1/2 cup shredded low-fat mozzarella cheese

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How to Make Baked Polenta With A Tomato Sauce

  1. Preheat oven to 350°F (180°C).
  2. In a large saucepan, bring 3 cups of cold water to a boil over high heat.
  3. Gradually whisk in 1 cup of polenta (cornmeal), stirring constantly to prevent lumps.
  4. Stir in 1 teaspoon paprika and 1/2 teaspoon nutmeg.
  5. Reduce heat to low and simmer for 2 minutes, stirring continuously to prevent sticking and burning.
  6. Remove from heat. The polenta should be thick and creamy.
  7. Grease a loaf pan (approximately 9x5 inches) with olive oil or butter, or line with cling film/plastic wrap.
  8. Pour the polenta into the prepared loaf pan and let cool completely.
  9. Refrigerate for at least 2 hours, or until firm.
  10. While the polenta chills, prepare the tomato sauce: Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
  11. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook for 3 minutes, or until softened.
  12. Stir in 1 (28-ounce) can of crushed tomatoes, 1/4 cup chopped fresh basil, salt, and pepper to taste.
  13. Simmer for 10 minutes.
  14. Once the polenta is firm, carefully remove it from the loaf pan and slice it into 18 squares (or into slices to fit your baking dish).
  15. Pour one-third of the tomato sauce into a greased 8x8 inch baking dish.
  16. Layer half of the polenta squares over the sauce.
  17. Repeat layers with the remaining sauce and polenta.
  18. Bake for 20 minutes.
  19. Remove from the oven, sprinkle with 1/2 cup of shredded low-fat mozzarella cheese, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

29g

Fat

33g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation Low Protein Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something 4 Hours Or Less