Polenta Squares With Ricotta & Basil Pesto Recipe

Name: Polenta Squares With Ricotta & Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces vegetable broth containers; salt; pepper; 4 tablespoons butter; 16 ounces polenta pkg quick cooking; ricotta; 3 handfuls basil leaves; 1/4 cup pecorino romano cheese; 4 garlic cloves; 1/3 cup unsalted almonds; 1/4 cup olive oil

Servings: persons

1
Bring the vegetable broth to a boil in a medium saucepan. Season lightly with salt and pepper.
2
Lower the heat down all the way and whisk in the polenta. Shut the heat, add the butter and continue to stir for 2 minutes.
3
Line a baking sheet with parchment and pour the hot polenta onto the pan. Smooth it out until relatively even.
4
Pop the pan into the fridge for about 20-30 minutes or until completely cooled.
5
You can make the pesto while you wait. Add the garlic and almonds to a food processor, give a few pulses to get a rough chop. Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
6
Cut the polenta into 1 inch squares. Back onto the baking sheet with a bit of space between the squares.
7
Bake in a 385 degree oven for about 15-20 minutes or until just slightly golden on the exterior.
8
Top each square with a little bit of ricotta seasoned with salt and pepper and a bit of that beautiful pesto.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 32 ounces vegetable broth containers, salt, pepper, 4 tablespoons butter, and more.

Yes, Polenta Squares With Ricotta & Basil Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Squares With Ricotta & Basil Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions