Baked Polenta with Fresh Tomatoes and Parmesan Recipe - Allrecipes.com
Baked Polenta with Fresh Tomatoes and Parmesan Recipe
  • READY IN 40 mins

Baked Polenta with Fresh Tomatoes and Parmesan

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Jan 26, 2008

I used the already made polenta in a tube and sliced it up about 1/2 inch thick. Drizzled it with olive oil and dried basil and let it cook in the preheated over about 12 min, then added tomotoes/basil/cheese to the top and cooked until golden. YUMMY and easy. AND FAST. A keeper

 
Most Helpful Critical Review
Jun 28, 2010

I would substitute olive oil in for the butter next time. It was very tasty with the butter, but I'd rather use EVOO. It seems more appropriate with tomatoes and basil. Also, I wouldn't add any salt, since the parmesan is salty enough.

 
Feb 20, 2009

this is a great side dish but not my idea of an entree. we did change this a bit as we were not in the mood for tomatoe this particular evening! we used 4 cheeses, havarti, parm, blue & mascarpone!! amazingly tasty and a nice crispy edging!! we will make again!!

 
Dec 02, 2008

I had a tube of polenta with basil and wanted to use it and tried this recipe. Like most I tweaked it a bit, mostly due to what I had on hand. I sliced the polenta and baked it, then added the tomatoes. In the meantime while it was baking I sliced up an onion and fried it with olive oil. I threw that on top of the polenta and tomatoes and added a splash of balsamic vinegar, salt and pepper. It was pretty good!

 
Aug 30, 2007

I could not fine quick cooking polenta anywhere..so I used quick cooking grits instead. I thought it was good. But I like polenta (memories of my grandma). I served it with hot italian sausage and homemade pasta sauce.(from the lasgna recipe reviewed on this site)

 
Oct 13, 2009

This recipe is easy and delicious. I know it has loads of calories but so good with fresh stewed tomatoes, basil and oregano,outof my garden in Alabama. I baked, them cooled, then served the sauce on top.

 
Feb 22, 2011

Delicious! Quick to make, but still flavorful. I substituted an Italian cheese blend, because we're not too fond of plain parmesan.

 
Nov 22, 2010

Great change from pasta or potatoes for side.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 1110 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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