Pesto baked polenta

Instant whole-grain cornmeal, available in most grocery stores, provides a unique twist on a traditional Native American dish - and it's quick to fix.
Yield: 8 servings
Serving size: One wedge


  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup fine yellow (instant) wholegrain cornmeal (polenta)
  • 2/3 cup shredded parmesan cheese
  • ¼ cup pesto sauce


  1. Fill a 4-quart saucepan with three cups of water. Add salt and pepper, cover and bring to a boil over high heat.
  2. 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 one minute.
  3. 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.
  4. Preheat oven to 400° F. Bake polenta until heated through, about 10 minutes. Remove from oven.
  5. Cut into eight wedges. Serve hot.

Nutrition information, per serving

Calories 162; total fat 7 g; saturated fat 2 g; cholesterol 8 mg; sodium 302 mg; total fiber 0 g; protein 6 g; carbohydrates 20 g; potassium 49 mg.