Polenta-Pesto Casserole

Prep Time: 8 min
Inactive Time: 2 min
Cook Time: 30 min
Total Time: 40 min
Servings: 6
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil(approx.)
  • 1 1/4 cups cornmeal
  • 4 cups milk
  • 1/4 tsp salt
  • 1/3 cup prepared basil pesto
  • 1 can (14 1/2 oz) diced tomatoes, drained
  • 3/4 cup shredded provolone cheese
      • Preheat oven to 375°F. Grease 13- x 9-inch baking dish with olive oil.
      • In saucepan, whisk together cornmeal, milk and salt; cook, whisking constantly, over medium-high heat for 5 minutes or until thickened. Spread in prepared dish; spoon pesto over top, spreading into polenta with back of spoon.
      • Sprinkle tomatoes over top; drizzle with 1 tbsp oil. Scatter cheese evenly over top.
        Bake for 25 minutes or until cheese is browned. Let stand for 5 minutes.

       

      Copyright © 2001 PergolaWest, Inc.

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    Categories

    Lunch

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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