Cheesy Polenta Stacks!

Devon Kirchner

Stacks on Stacks on Stacks!

Polenta is a strange food. In my mind it is a sort of weird tortilla-pudding hybrid, a vessel for a multitude of sauces and incredible culinary creations. It is simple and unassuming, offering itself to us humbly. We accepted its gracious offer, and created something a bit out of the ordinary. There is something incredibly appealing about stacking foods. Its as close as we adults get to being kids again; playing and being whimsical with our food.

We are excited to be participating in Piquant Marketing's Virtual Potluck along with many other amazing Vancouver food bloggers and culinary talents!

This recipe is an easy meal to help bring out your inner child, and easy enough to prepare with one as well! This recipe serves two, but can easily be doubled.


1 680G Roll of Firm Polenta

200G Mozzarella

500ML Soup Solutions Tomato & Basil Sauce

30 G Parmesan Cheese

1/ 4 Bunch of Fresh Basil

1 Clove Garlic

Olive oil

Salt & Pepper to taste

4 Toothpicks


Preheat oven to 400 degrees

Gently warm the tomato sauce in a small saucepan, being careful not to boil or reduce

Slice the polenta into approximately 12 rounds, season with salt & pepper. Next, slice the mozzarella into thin (imperfect!) slices

Heat a large skillet over medium-high heat. Toss in a little butter or olive oil. Pan-fry the polenta until both sides are crisped up, a minute or two each side - they should look a touch more golden and form a bit of a crust.

Use a toothpick to keep the stacks together

Arrange the assembled stacks in the skillet (if it's oven proof) or a large baking dish. Spoon the tomato sauce over each stack then bake for just a few minutes to melt the cheese. If you worked fast and your polenta was still really warm, this won't take long.

Top with a smattering of freshly grated parmesan and chopped basil


Many thanks to Soup Solutions for this awesome recipe!