Savory baked polenta casserole flavored with basil and garlic and topped with strawberries, tomato slices, and tangy balsamic vinegar.
Growing up we would often enjoy baked polenta for dinner when our Italian friend came to visit. For those unfamiliar, polenta is coarsely ground cornmeal that can be boiled like oatmeal or baked like a casserole. It’s a popular staple in Italy, especially in the Northern regions. It has a mild, nutty taste like cornbread, but is usually made savory by added ingredients such as herbs or cheese or by serving it topped with marinara or some such sauce.
Polenta is simple and easy to make, and it cooks quite quickly, so you can get a meal on the table in under an hour. It’s cheap to buy and makes a filling component to your dinner plate. Dry polenta can be bought at most large grocery stores. It may be in the ethnic section. Many stores, such as Trader Joe’s, sell pre-made polenta in a tube, but for this recipe ensure that you buy dry polenta. The bag may also be labeled as “corn grits.”
While polenta may seem to be solely comfort food, this baked polenta showcases summer’s finest ingredients: basil, strawberries, and tomatoes. A drizzle of high quality balsamic vinegar adds a splash of tang, complementing the earthy creaminess of the polenta base. The cannellini beans pureed into the cooking liquid boost the fiber and protein content so that this dish can be eaten as a full meal. It also makes a wonderful side dish for grilled chicken and fish, or it can be served with a light salad or roasted vegetables. Leftovers can be reheated but are also delicious eaten cold. Baked polenta leftovers can also be sliced and fried until crispy. There are so many options! Polenta is similar to most grains in that it takes on the flavors of the ingredients you add to it and can be as simple or complex as you want to make it, which is pretty much an open invitation to your creativity!
Looking for other easy vegetarian dinners? Check out these:
BAKED BASIL POLENTA WITH STRAWBERRY-TOMATO BALSAMIC TOPPING (GF, V, DF, SD)
Yield: 8X8 pan; appx 4-6 servings
What You'll Need:
3 cups vegetable broth, divided (or other type of broth, such as bone broth for added protein)
1 cup cannellini beans, drained and rinsed well if using canned beans
2 cloves garlic
1 cup fresh basil leaves
1 cup dry polenta
1 tsp salt, or to taste
1 tsp lemon pepper, or to taste
1 large tomato or a pint of cherry tomatoes, sliced
15-20 ripe strawberries, sliced
Balsamic vinegar
How To Make it
1. Preheat the oven to 350 degrees. In a high speed blender, puree together the beans, garlic, and basil with 1 cup of the broth.
2. In a medium saucepan, bring the other 2 cups of broth, along with the bean mixture, to a boil.
3. Turn the broth down to low and whisk in the polenta. Maintain a simmer, whisking occasionally, for 5 minutes. Polenta should be thickened, but you should still be able to stir it. Remove the pot from the heat.
4. Stir the salt and pepper into the polenta then pour the mixture in an 8X8 baking dish. Spread the polenta out evenly.
5. Top the polenta with the strawberry and tomato slices, the more the better! You can do multiple layers if you have enough. Cover the dish with foil and bake for 20 minutes.
6. Take the foil off the baking dish and drizzle the polenta with a generous amount of balsamic vinegar. Return the casserole to the oven for an additional 15 minutes, or until the topping is golden. Allow to cool slightly, then enjoy warm, or chill and eat cold. Leftovers should be kept in the fridge.
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Abby
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