Polenta more Neapolitan

Baked polenta with ham, cheese, olives and tomato sauce.
How to cook Polenta more Neapolitan
Step 1

Sauce. In a saucepan, fry finely chopped garlic, onion, pepper in oil.
Step 2

Add wine and tomatoes. Cook 3-5 min.
Step 3

Boil polenta. Bring water with milk to a boil, salt, add polenta. Cook, stirring, 1 min. Stir in the butter and some of the cheese (grated).
Step 4

Put the polenta, sauce, chopped ham, and olives in a baking dish, sprinkle with the remaining cheese.
Step 5

Bake 5-10 min. at 200 degrees. Bon appetit!
Polenta more Neapolitan - FAQ About Ingredients, Baking Time and Storage
Yes! Simply omit the ham or replace it with sautéed mushrooms, roasted eggplant, or plant-based meat alternatives for a hearty vegetarian version.
Use vegetable or chicken broth with a splash of balsamic vinegar or lemon juice for acidity. Grape juice (unsweetened) also works in a pinch.
Store in an airtight container for up to 3 days. Reheat in the oven (covered) at 180°C until warmed through, or microwave in 30-second intervals.
Yes! Assemble the bake but skip the final baking step. Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake as directed (adding 5-10 extra minutes if cold).
Try sliced cauliflower steaks or a layer of mashed cauliflower. The sauce and toppings will still add plenty of flavor.
Absolutely! Slice store-bought polenta into rounds or cubes, layer as directed, and reduce baking time to just 5 minutes (until cheese melts).
Pecorino, Asiago, or Fontina melt beautifully. For a sharper flavor, try a mix of Parmesan and mild mozzarella.
Add red pepper flakes to the sauce while frying the onions, or top with pickled jalapeños before baking for extra heat.
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