Smoky Baked Polenta with Marinara
Serves: 8-12
  • 2 teaspoons salt
  • 2 tablespoons minced fresh rosemary
  • 2 cups polenta (not instant!)
  • 1 cup grated Parmesan cheese, preferably Parmigiano Reggiano
  • 4 tablespoons butter
  • Ground black pepper
  • 6 large eggs, beaten
  • 8 ounces smoked mozzarella, cut into small cubes
  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Bring 2 quarts of water to boil. Whisk in salt, rosemary, and polenta; cook until sputtery thick, about 10 minutes. Whisk in Parmesan cheese, butter, and several grinds of pepper. Working quickly, whisk in eggs a little at a time. Reserving a handful of cubes for the top, stir in mozzarella and before it melts, turn polenta into a greased 13- by 9-inch casserole dish.
  2. Sprinkle remaining cubes of cheese over casserole. Bake uncovered until slightly puffed and cheese is golden brown, about 30 minutes. Remove from oven and let stand a few minutes to set.
  3. Meanwhile heat oil and garlic over medium-high heat. When garlic starts to sizzle and turn golden, add tomatoes and bring to a simmer. Reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
  4. Spoon baked polenta into pasta plates with a little tomato sauce spooned alongside.
Recipe by Three Many Cooks at