baked polenta with fresh tomatoes and parmesan

Ingredients

• Servings: 4
• 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
• 1/2 cup grated parmesan cheese
• 2 fresh basil leaves, chopped

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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.