Baked Polenta Squares with Beet Cream

Name: Baked Polenta Squares with Beet Cream
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Water 2 ⅓ cups; Instant polenta 1 ⅕ cups; Cream Cheese 4 oz; Garlic 1 clove; Rosemary 2 sprigs; Kosher Salt; Black pepper ¼ tsp; Beets 6 oz; Cream Cheese 6 ½ oz; Kosher Salt; Black pepper; Gorgonzola 4 oz; Basil

healthy and comforting

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30m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	For polenta:
	2 ⅓ cups Water
	1 ⅕ cups Instant polenta
	4 oz Cream Cheese
	1 clove Garlic finely chopped
	2 sprigs Rosemary finely diced
	Kosher Salt to taste
	¼ tsp Black pepper freshly ground
	For beet cream:
	6 oz Beets cooked, roughly chopped
	6 ½ oz Cream Cheese
	Kosher Salt to taste
	Black pepper to taste, freshly ground
	For garnish:
	4 oz Gorgonzola crumbled
	Basil fresh, to taste

Nutritional information

554

Calories

35.3g

Fat

47.7g

Carbohydrates

16.1g

Protein

112mg

Cholesterol

1204mg

Sodium

Cuisine:

Italian Recipes

Baked Polenta Squares with Beet Cream recipe

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:

Ingredients for Baked Polenta Squares with Beet Cream

Steps to make Baked Polenta Squares with Beet Cream

1
Preheat oven
Preheat the oven to 400 °F.
2
Cook polenta
5

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.
3
Add cream cheese, garlic, rosemary, salt and pepper
2

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.
4
Prepare polenta for baking
1

Transfer the polenta to an 11x7-inch oiled baking dish and use a spatula to spread evenly.
5
Bake
20

Bake the polenta for about 20 minutes.
6
Prepare beet cream
2

Meanwhile, in a blender, puree 6 ounces chopped beets and 6 ½ ounces cream cheese. Season with salt and black pepper to taste.
7
Serve

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!

About the author

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!