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Baked Polenta with Fresh Tomatoes and Parmesan

Reviewed: Aug. 19, 2012
This recipe was awesome! I made a few tweaks by using half vegetable broth instead of all water to boil the polenta. Also, in addition to the sliced tomatoes, I topped with thinly sliced red onions and probably used more than the recommended fresh basil. And added just about 1/4 cup of shredded cheddar / mozzarella cheese to the shredded parmesan sprinkled on top for the last 10 minutes. I served this as main dish with a green salad and it was a great combination. Next time I'll dial down on the calories by trying low/no fat substitutes, but had to try it this way first. Too yummy!
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