Easy Baked Polenta Cups
Comforting and delicious, these Easy Baked Polenta Cups feature a thick layer of polenta mounded with rich cheese, chopped vegetables and diced meats. With endless topping choices, this customizable recipe makes a perfect dinner bar meal.
Servings: 6
Ingredients
Polenta
- 3 cups water
- 3/4 teaspoons kosher salt
- 1 cup yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
- 1 large garlic clove minced or pressed
- 1 tablespoon olive oil
Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled flavorful cheese like goat or bleu
- small or diced vegetables like cherry tomatoes, squash, corn, shallots, olives, artichoke hearts, roasted red peppers, etc.
- chopped meats like prosciutto, salami, or cooked chicken, sausage, or bacon, etc.
- fresh basil for garnish
Instructions
Polenta
- Preheat oven to 400°F. Brush six 8-ounce ramekins lightly with olive oil. Set aside.
- Combine water, cornmeal, and salt in large saucepan over medium-high heat. Whisk constantly until the mixture begins to boil. Reduce heat to medium-low and cook, continuing to whisk until the polenta is very thick and pulls away from sides of pan, about 3 minutes. Off heat, mix in Parmesan cheese, basil, garlic, and olive oil.
Assembly and Baking
- Transfer the cooked polenta to prepared ramekins with an ice cream scoop. Spread the mixture evenly to the edges of each cup with the back of a lightly-oiled spoon.
- Top the polenta with two tablespoons of the mozzarella cheese. Add a tablespoon of goat or bleu cheese. Layer vegetables and meat over the cheese. Sprinkle an additional tablespoon cheese (any kind, or a combination) over the top.
- Bake the prepared cups until the cheese is melted and bubbling, about 20 to 25 minutes.
- Let the cups cool on a rack for about 10 to 15 minutes before serving. Garnish with fresh basil, if desired.