Classic Italian Margherita Polenta

If you’re looking for a warm, comforting dish that combines the simplicity of Italian cooking with hearty flavors, then you’ve come to the right place! Our Margherita Polenta recipe is a delightful take on traditional Italian cuisine, transforming basic ingredients into a sumptuous and satisfying meal.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 cup tomato sauce
• 1 large ripe tomato, sliced
• 1 ball fresh mozzarella cheese, sliced
• Fresh basil leaves, for garnish
• Olive oil, for drizzling
• Salt and pepper to taste

Instructions:

1. Prepare the Polenta: In a large saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and continue to stir regularly for about 30 minutes, until the mixture thickens and the polenta is cooked through.
2. Add Flavor: Once the polenta is cooked, remove it from the heat and stir in the butter until melted. Add the grated Parmesan cheese and mix well until the cheese is fully incorporated and the polenta has a creamy texture.
3. Assemble the Margherita: Spread the warm polenta in an even layer on a serving dish. Pour the tomato sauce over the polenta and spread it with a spatula. Arrange the tomato slices and mozzarella slices on top of the sauce.
4. Bake: Place the dish under a preheated broiler for about 5 minutes, or until the cheese is bubbly and slightly golden. Keep a close eye on it to prevent burning.
5. Garnish and Serve: Remove the polenta from the broiler and let it cool for a couple of minutes. Then, garnish with fresh basil leaves, drizzle with olive oil, and season with salt and pepper to taste. Serve this delightful Margherita Polenta warm, and enjoy the flavors of Italy in every bite!

Tips:

• For an even creamier polenta, you can substitute milk for half of the water or broth called for in the recipe.
• If you prefer a firmer polenta that you can cut into slices, pour the cooked polenta into a greased baking dish, let it set, and then cut into squares before topping with tomato sauce, cheese, and baking.
• Leftover polenta can be refrigerated and reheated, with a little added water or milk, to restore its creamy consistency.

This classic Italian Margherita Polenta is perfect for a cozy night in and is bound to become a favorite in your recipe collection. Buon appetito!