Cheese & Basil Polenta

by jennifer on July 26, 2011

1-1/2 cups shredded mozzarella
1/3 cup grated Parmesan cheese
10 large fresh basil leaves or 2 teaspoons dried basil (fresh is best)
2 cups cornmeal
1 tsp teaspoon salt
1 jar tomato-basil sauce
10 crimini mushrooms (or another type if you prefer) – optional


    Stir together cheeses & basil (cut fresh basil into thin ribbons.)
    Boil 5 -1/2 cups water.
    Slowly add cornmeal to boiling water, stirring constantly.
    Reduce to low. Cook 10-15 minutes longer, stirring occasionally to prevent burning.
    If using mushrooms, chop and saute in butter while polenta cooks.
    Layer 1/2  polenta, 1/2 cheese, 1/2 mushrooms, then repeat.
    Bake at 350 degrees for 40 minutes.

Serve with tomato-basil red sauce.

A good Caesar salad goes well with this.

If you eat meat, consider adding a spicy Italian sausage into the layers or serve on the side.

In summer, layer fresh tomato slices and more basil leaves on top.

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