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Polenta Gnocchi Bake with Tomato Basil Sauce

Creamy polenta squares baked with a tomato basil sauce and topped with Parmesan cheese and fresh parsley.
Polenta Gnocchi Bake with Tomato Basil Sauce

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91% of people like this recipe
( 11 votes )

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Servings: 4
Total Time: 45 minutes prep & cook, 2 hours chill time
Recipe by: Frankie

Ingredients

THE POLENTA:
1 cup coarse ground cornmeal
1 cup water
2 cups whole milk
1 tsp salt
1/2 tsp pepper
1 large egg yolk, beaten
1/2 cup freshly grated Parmesan cheese
THE SAUCE:
14-ounce can whole peeled tomatoes
1 TBSP olive oil
1 medium garlic clove, minced
1 tsp dried oregano
1/2 tsp salt
1 TBSP fresh chopped basil
GARNISH:
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly chopped parsley for garnish

Directions

THE POLENTA:

1. In a medium saucepan bring the water, milk, 1 tsp salt, and 1/2 tsp pepper to a boil over high heat (careful not to let it boil over).

2. Reduce heat to low and stir in the cornmeal. Cook, stirring often, until thickened, about 7 minutes. Take off the heat and stir in the beaten egg yolk and Parmesan cheese.

3. Line the bottom of a baking sheet with aluminum foil and spread the polenta evenly on the baking sheet to for a rectangle roughly 8x12 inches. Fold the sides of the foil up to help the polenta keep it's shape. Refrigerate for about 2 hours to allow the polenta to firm up.


THE SAUCE:

1. Add the tomatoes to a blender or food processor and pulse a few times but don't completely puree, you want it to be a little bit chunky.

2. Heat the oil in a saucepan over medium heat.

3. Stir in the garlic, oregano, and salt and cook until fragrant, just a few seconds.

4. Pour in the tomatoes and bring to a boil.

5. Reduce heat to low and cook, stirring occasionally, about 10 minutes.

6. Take sauce off the heat, stir in the fresh basil and set aside.


ASSEMBLY:

1. Preheat the oven to 400°F. Lightly oil a 9x13 baking dish.

2. Take the polenta out of the fridge and carefully invert it onto a cutting board and remove the foil. Cut the polenta into squares about 2-inches by 2-inches (if your polenta rectangle was 8x12 you should end up with 24 squares). Place the cut polenta pieces in the baking dish in 3 rows of 8 slightly overlapping each other.

3. Spoon the sauce over the polenta and bake uncovered in the preheated oven for 30 minutes.

4. Remove from the oven and sprinkle on the freshly grated Parmesan and parsley.




Recipe Feedback


Frankie picFrankie

My polenta gnocchis ended up fused together during baking but tasted great.







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