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
- ¼ cups water: 2 piece
- milk: 1 cup
- butter: 1 Tbsp
- quick-cooking polenta: 1 cup
- Parmesan cheese: 1 cup (grated)
- basil leaves: 2 piece (chopped, fresh)
- salt and ground black pepper: (to taste)
- butter, chilled and: 1 Tbsp (cut into pieces)
- tomatoes: 2 piece (sliced)
- Parmesan cheese: 0.5 cup (grated)
- basil leaves: 2 piece (chopped, fresh)
Metric Conversion
Stages of cooking
-
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 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.
