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pesto baked polenta

Prep Time:



Cook Time:





About the Recipe

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


� tsp salt

1/8 tsp ground black pepper

1 C fine yellow (instant) wholegrain

cornmeal (polenta)

2/3 C shredded parmesan cheese

� C pesto sauce


1 Fill a 4-quart saucepan with 3 cups water; add salt

and pepper. Cover. Bring to a boil over high heat.

2 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.

3 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.

4 Preheat oven to 400 �F. Bake polenta until heated

through, about 10 minutes. Remove from oven.

5 Cut into eight wedges. Serve hot.

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