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Roman-Style Polenta Gnocchi

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

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

Nutrition 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

How to Make It

  1. 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.