Baked Polenta with Tomatoes
|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)|
|Black pepper||To Taste|
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.
Calories 224 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 4.8 mg1.6%
Sodium 414.3 mg17.3%
Total Carbohydrates 37 g12.2%
Dietary Fiber 4.3 g17.1%
Sugars 2.5 g
Protein 9 g18.5%
Vitamin A 28.8% Vitamin C 24.1%
Calcium 6.4% Iron 11.3%
*Based on a 2000 Calorie diet