Baked Polenta and Tomato Sauce
If you haven’t tried baked polenta and tomato sauce, you have not lived. This dish is so simple, yet so satisfying. Cheesy polenta with a robust, garlicky tomato sauce to cut through all of that fat. What more do you need?
Ingredients
Cheesy Baked Polenta with Rustic Tomato Sauce
- 300 g polenta, 2c
- 1200 g chicken stock, 4 1/4c
- 7 g salt, 1 1/2t
- 115 g butter, 1 stick
- 100 g grated Parmesan, plus extra for topping, 3/4c
- Olive oil
- 40 g sliced garlic, 10-12 cloves
- 1 can whole peeled tomatoes, pureed
- 1 can whole peeled tomatoes, medium diced
- 7 g Salt
- 10 g sugar, 2 1/2t
Instructions
- In a high-sided non-stick saucepan, toast polenta over high for 3-4 mins, stirring frequently until it smells like popcorn.
- Whisk in stock & salt (7g) to the toasted polenta, bring to a simmer and cook for 10-15 minutes until tender.
- Stir in the butter until melted, then add parmesan, stirring until fully incorporated.
- Preheat the oven to 400°F (200°C). Transfer the cheesy polenta into a buttered baking dish, top with additional grated Parmesan cheese, and bake for 25 minutes.
- While that cooks, prepare the tomato sauce. In a saucepan, heat about 1/4c olive oil over medium heat and add sliced garlic. Cook for 2 minutes until fragrant and slightly softened.
- Add pureed and diced tomatoes from the cans. Bring to a simmer and reduce for 20 minutes.
- Season the sauce with a pinch salt and sugar.
- Once the polenta is baked, let it set for 20 minutes before serving. Cut into squares and top with the prepared tomato sauce.
- Garnish with additional parmesan, and a drizzle of olive oil
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