Pesto baked polenta

Instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist on a traditional Native American dish— and it’s quick to fix.

¼ tsp salt
1/8 tsp ground black pepper
1 cup fine yellow (instant) whole-grain cornmeal (polenta)
2/3 cup shredded parmesan cheese
¼ cup pesto sauce

Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat. When water boils, reduce heat to medium. Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce. Continue stirring until well blended and thick, about 1 minute. Remove from heat. Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish. Spread evenly with the back of a spoon. Let stand until firm, about 5 minutes. Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven. Cut into eight wedges. Serve hot.

Nutritional information
Calories: 162
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 8 mg
Sodium: 302 mg
Total fiber: 0 g
Protein: 6 g
Carbohydrates: 20 g
Potassium: 49 mg
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 8
Serving size: 1 wedge

From keep the beat recipes, National Heart, Lung, and Blood Institute, National Institutes of Health

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