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Pesto Baked Polenta

Pesto Baked Polenta
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 C fine yellow (instant) whole-grain cornmeal (polenta)
  • 2/3 C shredded parmesan cheese
  • 1/4 C pesto sauce



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: NHLBI