Baked Polenta with Burst Tomatoes
A cozy weeknight dinner that s easily adaptable. Add veggie or meat sausage, sprinkle with fresh basil, and enjoy curled up on the couch.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: about 1 hour 15 minutes
Yield: Serves 4
Ingredients
- Butter to grease pan
- 4 cups water
- 1 cup coarse ground cornmeal or polenta cornmeal
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter, cut into small cubes
- 3 tablespoons heavy cream (optional)
- 1/2 cup grated Parmesan cheese
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- Sea salt, to taste
- 1 (15 ounce) can tomato puree
- Splash of red wine (optional)
- 1/2 teaspoon dried oregano
- Fresh basil leaves
Instructions
- Place racks in the upper third and middle of the oven and preheat to 350°F (175°C).
- Generously grease a 9×9-inch square baking pan with butter.
- In the greased pan, gently stir together the water, cornmeal, and salt.
- Carefully place the pan in the middle rack of the oven and bake the polenta for 45 minutes.
- After 45 minutes, remove from the oven and stir in the butter, cream, and Parmesan cheese.
- Bake for an additional 15 minutes, or until the top is dry and firm.
- While the polenta bakes, heat olive oil in a medium skillet over medium heat. Add the cherry tomatoes.
- Stir occasionally until the tomatoes begin to burst, about 15 minutes.
- Add garlic and red pepper flakes to the skillet, cooking for an additional 2 minutes. Season with salt.
- Stir in the tomato puree, a splash of wine (if using), and oregano. Simmer gently.
- Just before serving, add torn basil leaves to the tomato mixture.
- To serve, spoon polenta into shallow bowls and top with the tomato sauce. Garnish with extra Parmesan and basil if desired.
Nutrition Information
Nutrition details can vary based on specific ingredient brands and measurements used.
