Roman-style Polenta Bake

1. 1

   Preheat oven to 400 degrees F. Lightly coat an 8x10-inch baking dish with a bit of the olive oil.

2. 2

   Set aside.

3. 3

   Heat a 2-quart saucepan over medium heat.

4. 4

   Add remaining olive oil and minced garlic into the saucepan.

5. 5

   Saute 2-3 minutes, being careful not to burn the garlic.

6. 6

   Add the can of tomatoes, dried oregano, salt, and chopped basil to pan; bring to a boil.

7. 7

   Reduce heat and simmer about 10 minutes until thickened.

8. 8

   Meanwhile open the tube of polenta (I used sun-dried tomato/basil flavored polenta).

9. 9

   Slice the polenta into bite-size pieces.

10. 10

    I like to slice julienne-style, but quartering also works well.

11. 11

    Thinner is better for this dish.

12. 12

    Arrange polenta slices in the prepared baking dish; overlapping is fine.

13. 13

    Spoon warm tomato sauce over and covering the polenta in the baking dish.

14. 14

    Top with grated Parmigiano-Reggiano cheese, then top with sliced mozzarella.

15. 15

    Bake until bubbly and cheese is starting to golden (20-25 minutes).

16. 16

    Remove it from the oven and set the dish on a rack.

17. 17

    Let it sit 5 minutes then slice into squares and serve with basil garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.