Polenta with Tomatoes and Savory

De.Ma.Cuisine's picture

May. 02, 2013

A quick and simple side dish. Cheesy Polenta is made even better with Savory.


Water 3 Cup (48 tbs)
Milk 1 Cup (16 tbs)
Cornmeal 3/4 Cup (12 tbs)
Cheese 1 Cup (16 tbs) ((Parmesan and Gruyere))
Salt 1 Teaspoon
Pepper To Taste
Savory 1 Tablespoon , finely chopped
Tomato slices 4



1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.

2. Remove from heat and whisk in cheese, salt, pepper, and savory.

3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.

4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)


I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 302Calories from Fat 133

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 746 mg31.08%

Total Carbohydrates 30 g10%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet