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Pesto Baked Polenta

Instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist on a traditional Native American dish—and it's quick to fix

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
10 minutes 10 minutes 8 servings 1 wedge


¼ tsp salt

⅛ tsp ground black pepper

1 C fine yellow (instant) whole-grain cornmeal (polenta)

⅔ C shredded parmesan cheese

¼ C pesto sauce

Photograph of the completed recipe.
calories 162
Total fat 7 g
Saturated fat 2 g
Cholesterol 8 mg
Sodium 302 mg
Total fiber 0 g
Protein 6 g
Carbohydrates 20 g
Potassium 49 mg


  • 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.

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