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Baked Polenta with Marinara and Mozzarella

Baked polenta is cooked with pesto and smoked Gouda until creamy.Bake until firm, then cover with marinara, basil, and fresh mozzarella.Bake again until the tomato sauce bubbles and the cheese melts.
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Prep Time 15 minutes
Course Main Course, Casserole
Cuisine Italian-inspired

Ingredients
  

  • 1¾ cups dried polenta or coarse yellow cornmeal
  • 7 cups vegetable broth or water
  • 1 teaspoon salt
  • ⅓ cup basil pesto
  • 6 ounces smoked Gouda shredded
  • 24 ounces marinara sauce
  • 20 large fresh basil leaves divided
  • 16 ounces fresh mozzarella sliced into 12 rounds
  • Ground black pepper optional
  • Nonstick cooking spray

Instructions
 

  • Preheat the oven to 425°F (220°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  • Pour the vegetable broth or water into a large 5–6 quart saucepan and bring it to a boil over medium-high heat.
  • Gradually whisk in the dried polenta and salt. Reduce the heat to low and simmer for approximately 15 minutes, stirring frequently enough to prevent the polenta from sticking or forming lumps.
  • Once the polenta is very thick and the grains are tender, remove the saucepan from the heat.
  • Stir the basil pesto and shredded smoked Gouda into the hot polenta until the cheese melts and everything is evenly incorporated.
  • Immediately transfer the polenta to the prepared baking dish before it begins to firm. Smooth the surface into an even layer.
  • Bake uncovered for 25 minutes. Check the center; the polenta should be firm enough to support the toppings. If it still seems very soft, continue baking for up to another 10 minutes.
  • Meanwhile, slice the fresh mozzarella into approximately 12 rounds.
  • Remove the firm Baked Polenta with Marinara and Mozzarella from the oven. Spoon the marinara sauce over the surface and spread it into an even layer.
  • Arrange 12 large basil leaves evenly over the marinara. Place one mozzarella slice over each basil leaf.
  • Sprinkle with freshly ground black pepper, if desired.
  • Return the casserole to the oven and bake for another 10–15 minutes, until the marinara is bubbling and the mozzarella has melted.
  • Remove from the oven and let the baked polenta rest for at least 5 minutes before cutting.
  • Garnish with the remaining fresh basil and serve warm.

Notes

Water can replace vegetable broth, although broth gives the polenta additional savory flavor. If using water, taste the cooked polenta and adjust the salt before baking.
Homemade or store-bought marinara both work well. A simple basil and tomato marinara complements the pesto without overwhelming it.
You can replace smoked Gouda with regular Gouda, provolone, or another flavorful melting cheese.
Serve this cheesy polenta casserole with a crisp green salad, roasted broccoli, sautéed zucchini, green beans, or other roasted vegetables.