Health

Roman-Style Polenta Gnocchi

Roman-Style Polenta Gnocchi Photo: Dasha Wright

Ingredients

  • Olive oil
  • 1 (16-ounce) tube polenta
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 4 ounces chopped fresh mozzarella
  • 1/2 cup grated Parmigiano-Reggiano
  • Garnish: chopped basil

Preparation


Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is soft (2-3 minutes). Add crushed tomatoes, dried oregano, salt, and 1/4 cup chopped fresh basil to pan; bring to a boil. Reduce heat, and cook until thick (about 10 minutes). Spoon tomato sauce over polenta; sprinkle with fresh mozzarella and Parmigiano-Reggiano. Bake until bubbly and golden (20-25 minutes). Garnish with chopped basil; serve.


  • Yield: Makes 4 servings (serving size: 3 polenta rounds, 1/2 cup sauce)

Nutritional Information

Calories per serving: 245
Fat per serving: 11g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 10g
Carbohydrate per serving: 27g
Fiber per serving: 3g
Cholesterol per serving: 26mg
Iron per serving: 2mg
Sodium per serving: 688mg
Calcium per serving: 71mg

Good to Know

Enjoy the taste and texture of this light version of a traditional dish. Polenta, olive oil, garlic, tomatoes, oregano, and basil are considered some of Italian cuisine’s healthiest ingredients.

 

 

Nate Appleman