Baked Polenta with Fresh Tomatoes and Parmesan

Baked Polenta with Fresh Tomatoes and Parmesan

27
rjohl 0

"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

40 m servings 428 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1110 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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 tomotoe...

Most helpful critical review

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 a...

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 tomotoe...

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 a...

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 & mascarpo...

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...

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 a...

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 sa...

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

Great change from pasta or potatoes for side.

I haven't cooked polenta in years- but this dish will definitively be served on my dinner table more often! Thanx!!!