International
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
Salt · Black pepper · Fine Yellow - Grain Cornmeal · Parmesan
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- ¼ tsp salt
- 1/8 tsp ground black pepper
- 1 C fine yellow (instant) whole- grain cornmeal (polenta)
- 2/3 C shredded parmesan cheese
- ¼ C pesto sauce
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
