Baked Polenta with Ricotta and Tomatoes Recipe

Looking for an easy baked polenta with ricotta and tomatoes recipe? Learn how to make baked polenta with ricotta and tomatoes using healthy ingredients.


Submitted by jbruno1

Makes 4 servings



dinner/simply delicious vegetarian

Recipe Ingredients for baked polenta with ricotta and tomatoes

1 1/2 quarts cold water
1 tbsp salt
2 1/3 cups cornmeal
8 oz part-skim ricotta
2 tbsp olive oil
2 tbsp butter
1 medium onion
3 tbsp parsley
14 oz canned diced tomatoes
1/2 cup parmesan cheese

Recipe Directions for baked polenta with ricotta and tomatoes

  1. Boil water. Gradually sprinkle in polenta while stirring continuosly. Cook over low heat 45 min.

  2. Oven - 350.

  3. Heat oil and butter. Add onion and saute until softened - 3-4 min. Add parsley and tomatoes. Mix well. Season. Simmer over low for 15 min.

  4. Trn polenta onto a cutting board and let cool. Slice and arrange a layer in an oiled baking dish. Add half ricotta and spoon one-third of sauce over top. Sprinkle with parmesan. Add another layer of polenta, remaining ricotta and half of remaining sauce. Sprinkle with parmesan and cover with remaining polenta. Cover with remaining sauce and sprinkle with remaining parmesan.

  5. Bake until top is golden - 20-25 min.

Categories

Main Dish

Nutrition Facts
Serving Size 643.4g
Amount Per Serving
Calories
504
Calories from Fat
181
% Daily Value*
Total Fat
20.1g
31%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
31mg
10%
Sodium
2097mg
87%
Potassium
586mg
17%
Total Carbohydrates
65.2g
22%
Dietary Fiber
6.9g
28%
Sugars
4.5g
Protein
18.3g
Vitamin A 34% Vitamin C 31%
Calcium 33% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sugar
  •   Bad points
  • High in sodium
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