Roman-Style Polenta Gnocchi

By aamundson

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

Details

Servings 4

Preparation

Step 1

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.