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Baked Polenta with Tomato and Parmesan

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Baked Polenta with Tomato and Parmesan
Ingredients
  • 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
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).
2
To prevent the dish from sticking, lightly coat an 8x8-inch baking pan with a non-stick cooking spray.
3
In a saucepan, combine water, milk, and 1 tablespoon of unsalted butter over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally.
4
Once boiling, introduce polenta into the saucepan and continue to stir until it thickens, approximately 5 minutes.
5
Immediately remove the saucepan from heat and incorporate 1 cup of grated Parmesan cheese, along with 1/2 cup of chopped fresh basil leaves. Season the mixture with salt and pepper to taste.
6
Transfer the cooked polenta to the prepared baking pan. Arrange 1 tablespoon of chilled, cubed butter on top.
7
Bake the polenta in a preheated oven at 450 degrees Fahrenheit for 15 to 20 minutes, or until it's bubbly and starting to brown.
8
Remove the dish from the oven.
9
Arrange a layer of sliced tomatoes on top of the polenta. Sprinkle 1/2 cup of chopped fresh basil leaves over the tomatoes, followed by a sprinkle of remaining Parmesan cheese.
10
Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the tomatoes are warm and the Parmesan cheese is bubbly.