Roman-Style Polenta Gnocchi

Ingredients

• Garnish: chopped basil
• ½ cup grated Parmigiano-Reggiano
• 4 ounces chopped fresh mozzarella
• ¼ cup chopped fresh basil
• ¼ teaspoon salt
• ½ teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes, undrained
• + 4 more ingredients
• • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 (16-ounce) tube polenta
  • Olive oil

Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is ...

View full recipe at SpringPad