Recipe 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."
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2 1/4 cups
grated Parmesan cheese
fresh basil leaves, chopped
salt and ground black pepper to taste
butter, chilled and cut into pieces
grated Parmesan cheese
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
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.
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!!
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!
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)
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.
Delicious! I made my version with store bought polenta, tomatoes, basil and cheese just as the recipe, but used mushrooms we had on hand as well. Just added the mushrooms when I added the tomatoes. Yum. Went wonderfully with the sauted zucchinni and mushrooms we had as a side! We will be having this again!
Delicious! Quick to make, but still flavorful. I substituted an Italian cheese blend, because we're not too fond of plain parmesan.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Polenta with Fresh Tomatoes and Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 190
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