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Margherita Baked Polenta
Ingredients
  • 1 ¾ cups dried polenta (course yellow grits)
  • 7 cups vegetable broth, or water
  • 1 teaspoon salt
  • ⅓ cup basil pesto
  • 6 ounce smoked gouda, shredded
  • 24 ounce marinara sauce (jarred or homemade)
  • 20 large fresh basil leaves
  • 2 large fresh mozzarella balls (16 oz total)
Steps
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