Recipe-o'-clock: Prepare this rustic Italian polenta for a flavorsome day
Polenta, a staple from northern Italy, has graced tables for centuries with its comforting texture and versatility. Made from ground cornmeal, it is a beloved dish that effortlessly adapts to a variety of flavors. Embracing the essence of Italian cuisine, this vegetarian and eggless polenta bake is designed to bring the rustic warmth of Italy straight into your home. Now, let's start cooking!
Gather the following ingredients
To prepare this dish, you will need one cup of coarse cornmeal, three cups of water, one teaspoon of salt, two tablespoons of olive oil, one cup of shredded mozzarella cheese (plant-based for vegan option), one cup of marinara sauce, one zucchini thinly sliced, half a cup of cherry tomatoes halved, and fresh basil leaves for garnish.
Preparing the polenta base
Begin by boiling three cups of water in a medium-sized pot. Gradually whisk in the cornmeal and salt to avoid lumps. Reduce heat to low and continue stirring until the mixture thickens and begins to pull away from the sides of the pot (about 15 to 20 minutes). Once cooked, stir in one tablespoon of olive oil for added richness.
Assembling the bake
Preheat your oven to 375 degrees Fahrenheit. In a baking dish, spread half of the cooked polenta to form a base. Top this with a half-cup of marinara sauce, ensuring even coverage. Sprinkle over this a half-cup of shredded mozzarella cheese. Then, arrange the zucchini slices and cherry tomato halves over the cheese to complete the layering.
Adding final layers
Layer the remaining polenta in the dish, then top with the rest of the marinara sauce, spreading it out evenly. Sprinkle the remaining mozzarella cheese over the sauce. Finish by drizzling the last tablespoon of olive oil over the cheese. This final touch is key to achieving a golden crust on your bake as it cooks to perfection in the oven.
Baking your dish
Place the polenta bake into the preheated oven at 375 degrees Fahrenheit. Let it cook for 25 to 30 minutes, until you notice the cheese has melted and is bubbling around the edges. For a golden, crispy top, switch to broil on high for two minutes, or just until the cheese is lightly browned and the bake exhibits a beautifully toasted surface.
Serving suggestions
Once the polenta bake is out of the oven, let it stand briefly to cool. This resting period allows the layers to firm up, ensuring clean cuts into squares. Serve each portion with a garnish of fresh basil leaves, which bring a pop of color and a fragrant, fresh note to this comforting vegetarian dish, enhancing its rustic Italian charm.
