Roman-Style Polenta Gnocchi

 Recipe

Yield:

Makes 4 servings (serving size: 3 polenta rounds, 1/2 cup sauce)

Nutritional Information

Calories 245
Fat 11 g
Satfat 5 g
Monofat 4 g
Polyfat 1 g
Protein 10 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 26 mg
Iron 2 mg
Sodium 688 mg
Calcium 71 mg

Ingredients

Olive oil
1 (16-ounce) tube polenta
1 tablespoon olive oil
1 garlic clove, crushed
1 (28-ounce) can crushed tomatoes, undrained
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup chopped fresh basil
4 ounces chopped fresh mozzarella
1/2 cup grated Parmigiano-Reggiano
Garnish: chopped basil

Preparation

Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is soft (2-3 minutes). Add crushed tomatoes, dried oregano, salt, and 1/4 cup chopped fresh basil to pan; bring to a boil. Reduce heat, and cook until thick (about 10 minutes). Spoon tomato sauce over polenta; sprinkle with fresh mozzarella and Parmigiano-Reggiano. Bake until bubbly and golden (20-25 minutes). Garnish with chopped basil; serve.

Note:

Nate Appleman,

January 2011
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