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Baked Polenta Margarita

Makes 8 appetizer servings or 4 main dish servings


  • 3 cup water
  • 1 cup milk
  • 2 teaspoon kosher salt
  • 1 cup corneal, preferably coarse
  • 1/4 cup Parmigiano-Reggiano or grana Padano
  • 3 tablespoon olive oil
  • 4 clove garlic
  • 4 pinch crushed red pepper
  • 1 pint cherry tomatoes
  • 2 tablespoon fresh tomato sauce or other good-quality, lightly seasoned tomato sauce
  • 4 ounce fresh mozzarella
  • 8 ounce whole basil leaves


Baking Directions:

In a medium saucepan, bring the water and milk to a boil.

Whisk in the salt and the cornmeal and cook, still whisking, for 2 minutes.

Reduce the heat to low and cook, stirring occasionally, until the polenta has thickened, 45 minutes.

Stir in the 1/4 cup grated cheese and cook until the cheese has melted.

Lightly grease a 9-inch-square baking pan with olive oil.

Spoon all of the polenta into the prepared pan.

Refrigerate the polenta until quite cold and firm, about 4 hours.

To serve, heat the oven to 350 degrees Fahrenheit and lightly oil a sided sheet pan.

Cut the polenta into 4 squares and place on the sheet.

Drizzle with a little olive oil and bake until heated through.

Heat 2 tablespoons olive oil in a large sauté pan over medium heat.

Add the garlic and crushed red pepper and cook, stirring 2 minutes.

Add the tomatoes and cook 10 minutes.

Add the tomato sauce and bring to a boil.

Season to taste and keep warm.

Divide the mozzarella among the polenta.

Top with the tomato mixture and a little cheese.

  Bake in the oven until the mozzarella is fully melted, 20 minutes.

Sprinkle with the basil and serve.

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