Baked Polenta with Tomato Basil Sauce

By | March 3, 2013

So, how did your National Day of Unplugging go? As ashamed as I am to admit, I may have only participated 50%.

I did, however, step away from my devices long enough to do some cleaning and to make this delicious baked polenta recipe…


Joy the Baker is one of my favorite food bloggers. Her photos and recipes always make me hungry, especially while web surfing at midnight.

The other night, I saw this baked polenta recipe that I knew I had to taste.

Its ingredients are so basic and wholesome, and the process so simple, that it’s pretty much guaranteed to be delicious.


Of course, we had no butter in the house, and rather than schlep myself to the grocery store, I substituted three tablespoons of extra-virgin olive oil in both the polenta and sauce.

Though my version was probably way less creamy, the Parmesan cheese gave it just enough richness that I didn’t miss the butter one bit.

I also added extra crushed red pepper flakes, along with some dried oregano, thyme, basil and ground black pepper, to the tomato sauce, but otherwise stuck to Joy’s recipe.


Now this is exactly what Italian food should look like, right?

I loved the sweetness of the San Marzano tomato sauce with the heartiness of the polenta. Perfect for a chilly winter night.


So easy to make and low-maintenance that, as Joy suggested, you could make it on any weeknight.

P.S. I’m heading to New Orleans next weekend, so I would love to hear your tips for must-eat restaurants and must-see attractions! I’m mining Joy’s NoLa post for inspiration, but I could use all of the recommendations I can get.

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