This baked polenta with Parmesan, basil and tomatoes is a lovely way to show off the summer tomatoes from your garden or your local market. It is a great summer side dish.
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 - 26 Jan 2008 (Review from Allrecipes US | Canada)
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. - 26 Jun 2010 (Review from Allrecipes US | Canada)
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!! - 19 Feb 2009 (Review from Allrecipes US | Canada)