Baked Polenta with Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 450.6 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Baked Polenta with Tomato Sauce calories by ingredient
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Submitted by: MADEMCHE


adapted from adapted from
Number of Servings: 6


    - 1 cup polenta (or yellow cornmeal)
    - 3 cups water (2 cups if using cornmeal)
    - 1 tsp sea salt
    - 1/4 cup large flake nutritional yeast
    - 1 tsp oregano
    - 1/2 tsp each parsley and sage

    - 750g or 3cups of chopped tomatoes, no salt added (Pomi is a good brand)
    - 1 roma tomato, diced
    - 1 medium onion, chopped
    - 3 garlic cloves, diced
    - 1 medium carrot, diced fine
    - 1 tbsp capers, drained
    - 1 tbsp oil
    - salt and pepper to taste
    - 1/2 cup chopped fresh basil


For the polenta:
1. Bring water and salt to a boil. Slowly whisk in polenta to keep it from clumping. Continue to stir frequently with a wooden spoon for about 30 mins (5 if using cornmeal) until polenta is soft. When cooked, stir in dried herbs and nutritional yeast.
2. Spread into a parchment paper lined baking pan and refrigerate until cool.
3. Once cooled, slice into 6 pieces. Bake in the oven on Broil for several minutes until golden brown, flipping if desired. The polenta can also be placed on the BBQ if brushed with oil first.

Tomato Sauce:
1. Add olive oil to frying pan and saute onion until golden. Add garlic and saute for a minute. Add the carrot and saute for several minutes. Add the diced canned tomatoes and cook until the carrot is tender. About 10 minutes.
2. Add the diced tomato and capers and warm through.
3. Stack polenta on serving dish on an angle leaning against one another, top with tomatoes. Sprinkle with salt and pepper to taste. Drizzle with a bit of olive oil if you want. Sprinkle with basil. Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.


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