Baked polenta with fresh tomatoes and Parmesan

    Baked polenta with fresh tomatoes and Parmesan

    (37)
    1save
    40min


    1 person made this

    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 535ml water
    • 235ml milk
    • 1 tablespoon butter
    • 180g instant polenta
    • 80g grated Parmesan cheese
    • 2 fresh basil leaves, chopped
    • salt and ground black pepper to taste
    • 1 tablespoon butter, chilled and cut into pieces
    • 2 tomatoes, sliced
    • 40g grated Parmesan cheese
    • 2 fresh basil leaves, chopped

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8. Grease a 20cm baking dish.
    2. Place the water, milk and butter in a saucepan and bring to the 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 80g 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 40g Parmesan cheese.
    5. Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (36)

    by
    91

    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)

    by
    26

    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)

    by
    16

    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)

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