Roman-Style Polenta Gnocchi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
olive oil |
1 (16-ounce) tube polenta |
1 tablespoon olive oil |
1 garlic clove, crushed |
1 (28-ounce) can crushed tomatoes, undrained |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 cup chopped fresh basil |
4 ounces chopped fresh mozzarella |
1/2 cup grated parmigiano-reggiano |
garnish: chopped basil |
Directions:
1. Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is soft (2-3 minutes). Add crushed tomatoes, dried oregano, salt, and 1/4 cup chopped fresh basil to pan; bring to a boil. Reduce heat, and cook until thick (about 10 minutes). Spoon tomato sauce over polenta; sprinkle with fresh mozzarella and Parmigiano-Reggiano. Bake until bubbly and golden (20-25 minutes). Garnish with chopped basil; serve.
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