Baked Polenta with Fresh Tomatoes and Parmesan


polentaOne of my friends shared some fresh-picked tomatoes from her garden recently, and I couldn’t wait to slice them up and use them in this recipe. I love polenta and I love fresh tomatoes. Polenta is an Italian/Central European dish that turns corn meal into a delicious porridge-like dish. It is a low carbohydrate food rich in vitamin A and C making it a good source of the caroteinoids, lutein and zeaxanthin. Although I loved this recipe there are a few changes that I would make. First, I would probably use chicken stock instead of water. It adds an additional level of flavor to the polenta that can’t be resisted. Don’t skip the butter, milk (or chicken stock). Polenta is a caroteinoid — a food that is easier to digest when combined with some fat. I would also use more tomatoes — perhaps chopped and spread across the top or overlapping layers of slices. And don’t forget that leftover polenta can be sliced and either grilled or fried for another delectable version of this classic favorite.



  • 2 1/4 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
  • 1/2 cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped

Directions in

  1. Preheat oven to 450 degrees F (230 degrees C). Grease an 8×8 inch baking dish.
  2. Place the water, milk, and butter in a saucepan and bring  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.
  3. Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  4. 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.
  5. Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.



About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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