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Baked Polenta with Fresh Tomatoes and Parmesan
Baked Polenta with Fresh Tomatoes and Parmesan
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Bake Parmesan and basil polenta with fresh tomatoes for a vibrant side dish. Perfect to showcase local tomatoes and pair with grilled meats and veggies.
Ingredients:
  • 2.25 cups water
  • 1 cup milk
  • 1 tablespoon butter
  • 1 cup quick-cooking polenta
  • 1 cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped
  • 1 tablespoon butter, chilled and cut into pieces
  • 2 tomatoes, sliced
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to a piping hot 450 degrees F (230 degrees C) and generously grease an 8x8 inch baking dish.
  • In a saucepan, combine water, milk, and butter, then bring to a boil over medium-high heat. Add polenta and stir until thickened, about 5 minutes. Remove from heat and mix in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper. Transfer the polenta to the baking dish and top with remaining butter pieces.
  • Bake the polenta in the oven until bubbly and lightly golden, for about 15-20 minutes. Take it out of the oven.
  • Artistically layer the tomato slices on top of the polenta, scatter the rest of the basil leaves over them, and finish with a generous sprinkle of 1/2 cup of Parmesan cheese.
  • Continue baking until the tomatoes are heated through and the Parmesan cheese is melted and bubbly, for 5 to 10 minutes.

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