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.

rjohl

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.

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  • 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.

  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.

  • 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.

  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts

428 calories; protein 22.4g 45% DV; carbohydrates 37.5g 12% DV; fat 21.1g 33% DV; cholesterol 56.5mg 19% DV; sodium 1013mg 41% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2008
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 Read More
(105)

Most helpful critical review

Rating: 3 stars
06/28/2010
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. Read More
(30)
43 Ratings
  • 5 star values: 24
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2008
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 Read More
(105)
Rating: 3 stars
06/28/2010
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. Read More
(30)
Rating: 4 stars
02/20/2009
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!! Read More
(18)
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Rating: 4 stars
12/02/2008
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 tomatoes. In the meantime while it was baking I sliced up an onion and fried it with olive oil. I threw that on top of the polenta and tomatoes and added a splash of balsamic vinegar salt and pepper. It was pretty good! Read More
(12)
Rating: 4 stars
08/30/2007
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 and homemade pasta sauce.(from the lasgna recipe reviewed on this site) Read More
(9)
Rating: 4 stars
01/11/2010
I used dried basil and topped this with a can of drained chopped tomatoes and garlic because I didn't have any fresh on hand. It was a delicious accompaniment to spicy meatloaf. Next time I think I'll use additional cheeses. Read More
(8)
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Rating: 5 stars
09/21/2010
I haven't cooked polenta in years- but this dish will definitively be served on my dinner table more often! Thanx!!! Read More
(7)
Rating: 5 stars
10/13/2009
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 sauce on top. Read More
(7)
Rating: 5 stars
02/22/2011
Delicious! Quick to make but still flavorful. I substituted an Italian cheese blend because we're not too fond of plain parmesan. Read More
(7)