Baked Polenta: Discover the Best Recipe Ever!

Discover this recipe for creamy and delicious Polenta, perfectly paired with pesto and sun-dried tomatoes. This comforting Italian dish, traditionally made from cornmeal, is given a Mediterranean twist in this version. The creamy softness is enhanced with the spicy flavors of curry and paprika, and finished with the refreshing taste of pesto and sun-dried tomatoes.

Ingredients

For 4 servings:

– Polenta: 100g
– Milk: 500ml
– Curry powder: 1 tablespoon
– Paprika: 1 teaspoon
– Zucchini: 1 piece
– Pesto: 3 tablespoons
– Sun-dried tomatoes: 10 pieces
– Heavy cream: 200ml

Preparation

Total Time: 45 minutes

– Prep Time: 15 minutes
– Cook Time: 30 minutes

1. Prepare the Curry Polenta

Start by heating the milk in a saucepan, then stir in the curry powder and paprika. Once the milk is hot, whisk in the polenta and reduce the heat. Continue stirring for a few minutes until the polenta is cooked and becomes creamy.

2. Spread the Polenta

Pour the polenta into an oven-safe dish and let it cool for about 5 minutes. This brief pause allows you to continue with the recipe without the mixture being too hot.

3. Add the Pesto and Sun-dried Tomatoes

Spread the pesto evenly over the surface of the polenta. Chop the sun-dried tomatoes into small dice and sprinkle them over the top.

4. Prepare the Zucchini

Preheat your oven to 350°F (180°C). Wash the zucchini and slice it into thin rounds. Arrange these slices neatly on top of the polenta.

5. Drizzle with Cream

Pour the heavy cream over the zucchini and polenta to add an extra layer of melting creaminess.

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6. Bake to Perfection

Place the dish in the oven and bake at 350°F for about 30 minutes, or until the zucchini is tender and the dish is heated through.

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