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Baked Polenta with Fresh Tomatoes and Parmesan

SUBMITTED BY: rjohl

"This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.2 star rating.
Read Reviews (5)
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 cups water
  • 1 cup milk
  • 1 tablespoon butter
  • 1 cup quick-cooking polenta
  • 1 cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped
  • salt and ground black pepper to taste
  • 1 tablespoon butter, chilled and cut into pieces
  • 2 tomatoes, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  2. Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  3. Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  4. Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  5. Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by LINDAANA
I used the already made polenta in a tube and sliced it up about 1/2 inch thick. Drizzled it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by THEELLISCOOK
Yummy, easy, perfect blend of flavors with the Parm cheese and tomatoes on top. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by AmandaB
What a nice take on polenta! Goes great with beef or rabbit stew! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2008 by MadtownCooking
Eh. Just okay for me. Really could have benefited from a little more moisture - perhaps a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2007 by Jennifer
I could not fine quick cooking polenta anywhere..so I used quick cooking grits instead. I... MORE


 
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Recipe Submitter:

rjohl
Cooking Level: Expert
Home Town: Mount Vernon, Illinois, USA
Living In: Chicago, Illinois, USA
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Nutritional Information
Baked Polenta with Fresh Tomatoes and Parmesan

Servings Per Recipe: 4

Amount Per Serving

Calories: 439

  • Total Fat: 21.7g
  • Cholesterol: 53mg
  • Sodium: 1261mg
  • Total Carbs: 37.9g
  •     Dietary Fiber: 3.4g
  • Protein: 23.5g

VIEW DETAILED NUTRITION

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