Description
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.
Ingredients
- 2 ¼ cups water
- 1 cup milk
- 1 tablespoon butter
- 1 cup quick-cooking polenta
- 1 cup 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
- ½ cup grated Parmesan cheese
- 2 fresh basil leaves, chopped
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8×8 inch baking dish.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4