This Baked Polenta Squares with Beet Cream recipe uses simple ingredients and makes for a quick, healthy and delicious 30-minute dinner the whole family will enjoy. This easy polenta is flavored with rosemary, garlic, and lots of cream cheese. Then baked in the oven and served over vibrant and delicious beet cream. Finish it off with Gorgonzola cheese and basil leaves for an Italian-styled dish. It’s so simple but mouthwatering.
For this recipe, I use instant polenta to keep the prep easier and cut down on my cooking time. However, feel free to swap for slow-cooking polenta. Just use what your family loves most. And if you have a hard time finding Gorgonzola, use any blue cheese variety that you like. Enjoy!
To make the Baked Polenta Squares with Beet Cream, you will need the following ingredients:
Preheat the oven to 400 °F.
In a pot, bring to a boil 2 ⅓ cups water and stir in 1 ⅕ cups polenta. Let boil, stirring frequently, until the polenta has thickened and starts to bubble, about 3 minutes.
Stir in 4 ounces cream cheese, 1 finely diced garlic clove, chopped rosemary, kosher salt to taste, and ¼ teaspoon freshly ground black pepper. Mix well to combine and remove from heat.
Transfer the polenta to an 11x7-inch oiled baking dish and use a spatula to spread evenly.
Bake the polenta for about 20 minutes.
Meanwhile, in a blender, puree 6 ounces chopped beets and 6 ½ ounces cream cheese. Season with salt and black pepper to taste.
To serve, slice the baked polenta into squares and arrange over the beet cream. Garnish with crumbled Gorgonzola and basil leaves.
Instant polenta makes this savory Baked Polenta Squares with Beet Cream a breeze. Garnish with crumbled blue cheese and fresh basil leaves, and enjoy! Made it? Leave a comment below and tell us what you think!
Mouthwatering delicious dish. Thanks for sharing the recipe!
Gluten Free Recipes
