Baked Polenta with Tomato Sauce and Ricotta

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This baked polenta with tomato sauce and ricotta is a wonderful example of balanced nutrition that doesn't compromise on comfort. The dish centres on a velvety, oven-baked polenta enriched with creamy ricotta and savoury Parmesan cheese. By roasting the tomatoes, onion, and garlic together, you create a deeply flavoured, rustic sauce that perfectly complements the golden cornmeal. It is a vibrant, meat-free meal that feels both sophisticated and wholesome.

Ideal for a midweek supper or a relaxed weekend lunch, this recipe provides a slow-release energy source and is naturally gluten-free. The contrast between the firm, baked polenta and the smooth, vibrant tomato sauce makes it a favourite for those seeking a satisfying vegetarian option. Serve it in shallow bowls with a generous scattering of fresh basil to bring out the bright, Mediterranean flavours.

Ingredients for Baked Polenta with Tomato Sauce and Ricotta

4 tomatoes
1 medium yellow onion, skin on
1 small bulb garlic
2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल
नमक
240ml polenta
1 बड़ा चम्मच अतिरिक्त-कुंवारी जैतून का तेल
4 tablespoons chopped fresh basil
1/2 cup ricotta cheese
नमक और ताज़ी पिसी हुई काली मिर्च
1/4 cup grated Parmesan cheese
4 tablespoons chopped basil

How to make Baked Polenta with Tomato Sauce and Ricotta

Preheat the oven to 218°C. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.

Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 80ml water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.

Preheat the oven to 204°C. In a medium saucepan, bring 725ml water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta—it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.

Place 120ml warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.