Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
10 minutes |
8 servings |
1 wedge |
¼ tsp salt
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⅛ tsp ground black pepper
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1 C fine yellow (instant) whole-grain cornmeal (polenta)
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⅔ C shredded parmesan cheese
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¼ C pesto sauce
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Directions
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1
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Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat.
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-
2
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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.
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3
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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.
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4
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Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven.
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5
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Cut into eight wedges. Serve hot.
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