Rating: 3 stars
325 Ratings
  • 5 star values: 99
  • 4 star values: 40
  • 3 star values: 43
  • 2 star values: 49
  • 1 star values: 94
Sara Quessenberry


Credit: John Kernick

Recipe Summary test

15 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425° F. Oil a 9-inch springform pan or pie plate; set aside.

  • In a medium saucepan, bring 2¼ cups water to a boil.

  • Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.

  • Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.

  • In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

  • Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes.

Nutrition Facts

320 calories; calories from fat 48%; fat 14g; saturated fat 5g; cholesterol 20mg; sodium 863mg; protein 16g; carbohydrates 34g; fiber 3g.