Crispy Oven-Baked Pesto Polenta Caprese Stacks Recipe
This riff on chicken Parmesan is a delicious vegetarian alternative. It also makes for a great starchy side dish. I promise, this will become a family favourite.
Ingredients
- 1 log of polenta, cut in ½-1-inch rounds
- ¼ cup any kind of flour (all purpose, rice,
- gluten free)
- ¼ cup grated Parmesan cheese
- 1 tbsp minced fresh rosemary leaves
- 1 tsp kosher salt
- Freshly ground pepper
- 4 tbsp olive oil, more for drizzling at the end
- 1 pint cherry tomatoes
- 1 cup dry white wine
- ¼-⅓ cup basil pesto (with or without cheese or
- nuts)
- 4 medium balls of fresh bocconcini, sliced
- about ¼ thick
- 2 large or 4 medium tomatoes, sliced in ¼-
- inch rounds
- Additional Parmesan for sprinkling
- 2-3 tbsp chopped fresh basil
Instructions
- 1
Preheat the oven to 425˚F. Have a 9x13-inch baking dish handy.
- 2
In a flat dish, mix together the flour, Parmesan and chopped rosemary. Mix in the salt and freshly ground pepper.
- 3
Dredge each piece of polenta in the flour-Parmesan mixture.
- 4
In a large fry pan, preferably nonstick, heat oil until shimmering and smoking a little. Sear both sides of the polenta round until golden, 1-2 minutes per side. Transfer to the baking dish.
- 5
Add the cherry tomatoes to the fry pan, toss around a little until they break down slightly, 1-2 minutes. Add the wine, let reduce for 1-2 minutes. Pour the tomatoes and the wine around the polenta rounds in the baking dish.
- 6
Spoon a little pesto on top of each polenta round. Top with a slice of bocconcini and then a slice of tomato.
- 7
Drizzle everything with olive oil and sprinkle with salt and pepper.
- 8
Bake for 10-15 minutes or until the cheese is melted and golden.
- 9
Sprinkle with additional Parmesan and chopped basil.
- 10
Enjoy hot or warm Serves 6.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make Crispy Oven-Baked Pesto Polenta Caprese Stacks?
This Crispy Oven-Baked Pesto Polenta Caprese Stacks recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this crispy oven-baked pesto polenta caprese stacks in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.