Polenta Tomato & Mozzarella Bake

Creamy baked polenta topped with tomato and bubbling mozzarella. Makes 3 servings.

60 min · Serves 3 · Vegetarian · ≈433 kcal per serving · ≈16 g protein

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Ingredients

• 180g cornmeal
• 150g vegetarian-rennet mozzarella
• 400g tinned chopped tomatoes
• 120g onion
• 6g garlic
• 15g olive oil
• 12g fresh basil
• 4g salt
• 700ml water

Method

1. Bring salted water to a boil, whisk in cornmeal and cook 8 minutes, stirring, until thick. Spread in an oiled baking dish.
2. Soften onion and garlic in oil, add tomatoes and basil; simmer 10 minutes until thick.
3. Spoon sauce over polenta, scatter mozzarella and bake at 200°C for 25 minutes until golden and set.

Contains: dairy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.