Baked Polenta Tomato Mozzarella

Golden polenta slices layered with a simple tomato sauce, green olives, and light mozzarella, baked until bubbling and lightly browned. A comforting, gentle-on-blood-sugar dish that comes together with minimal fuss and pantry staples.

Ingredients

  • 150 g polenta (coarse cornmeal)
  • 600 ml water
  • 1 pinch salt
  • 30 g grated parmesan (low fat)
  • 400 g canned chopped tomatoes
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • 50 g green olives, sliced
  • 125 g light mozzarella, sliced
  • Black pepper to taste

Instructions

Cook The Polenta

  1. Bring 600 ml water with a pinch of salt to a boil.
  2. Whisk in the polenta slowly and simmer 5 to 8 minutes, stirring, until thick and pulling from the pan.
  3. Stir in the parmesan, then spread the polenta onto a flat tray to about 1 cm thickness. Let it cool and firm for 20 minutes.

Make The Tomato Sauce

  1. Heat the olive oil in a small pan over medium heat. Add the onion and soften 3 to 4 minutes.
  2. Add the garlic and oregano, stir for 30 seconds until fragrant.
  3. Pour in the chopped tomatoes, season with black pepper, and simmer 10 minutes until slightly thickened.

Assemble And Bake

  1. Preheat oven to 200 °C.
  2. Cut the firm polenta into slices and layer half into a baking dish.
  3. Spread half the tomato sauce over the polenta, scatter with half the green olives, then add a layer of light mozzarella.
  4. Repeat with remaining polenta, sauce, olives, and mozzarella on top.
  5. Bake 20 to 25 minutes until the cheese is golden and bubbling.

Notes

Make Ahead

The polenta base can be cooked a day in advance and chilled. Firm, cold polenta slices hold their shape best when layering.

Slow Blood Sugar

Coarse polenta and a protein-rich cheese layer help slow the blood sugar response. Pair with a simple green side salad for extra fibre.

Variations

  • Add a layer of wilted spinach between the polenta and sauce for extra greens.
  • Swap mozzarella for light ricotta dollops for a creamier finish.
  • Stir a handful of cooked red lentils into the tomato sauce for added protein.
  • Top with a thin layer of grated cheddar for a sharper crust.
  • Mix diced roasted peppers into the tomato sauce for natural sweetness.

Troubleshooting

  • If the polenta stays too soft to slice, spread it thinner and chill longer before cutting.
  • If the sauce is watery, simmer it a few extra minutes to reduce before assembling.
  • If the top browns too fast, cover loosely with foil for the last minutes of baking.
  • If the layers slide apart when serving, let the bake rest 5 minutes before cutting.