You are here

Baked Polenta With Tomatoes

Healthycooking's picture
Ingredients
  Stock 1 1⁄4 Pint (750 Milliliter / 3 2/3 Cup)
  Polenta coarse cornmeal 6 Ounce (175 Gram / 1 1/8 Cup)
  Chopped fresh sage 60 Milliliter (4 Tablespoon)
  Olive oil 5 Milliliter (1 Tablespoon)
  Beefsteak tomatoes 2 , sliced
  Grated parmesan cheese 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Black pepper To Taste
Directions

1. Bring the stock to the boil in a large saucepan, then gradually stir in the polenta.
2. Continue stirring the polenta over a moderate heat for about 5 minutes, until the mixture begins to come away from the sides of the pan. Stir in the chopped sage and season well, then spoon into a lightly oiled, shallow 23 x 33 cm / 9x13 in tin and spread evenly. Leave to cool.
3. Preheat the oven to 200°C/400°F/ Gas 6. Cut the cooled polenta into 24 squares using a sharp knife.
4. Arrange the polenta overlapping with tomato slices in a lightly oiled, shallow ovenproof dish. Sprinkle with Parmesan and bake for 20 minutes or until golden brown. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.271875
Average: 4.3 (16 votes)