Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large saucepan, bring the water and salt to a boil.
3. Gradually whisk in the polenta and reduce the heat to low.
4. Cook the polenta, stirring frequently, for 20-25 minutes or until it is thick and creamy.
5. Remove the polenta from the heat and stir in the Parmesan and mozzarella cheese until melted and well combined.
6. Pour the polenta into a greased 9x13 inch baking dish and smooth the top with a spatula.
7. In a separate bowl, toss the cherry tomatoes with olive oil, salt, pepper, and minced garlic.
8. Arrange the tomatoes on top of the polenta.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the tomatoes are roasted and the polenta is golden brown.
11. Sprinkle the chopped basil over the top of the dish.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 24g
Protein: 9g
Sodium: 640mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Instead of cherry tomatoes, you can use diced Roma tomatoes or canned diced tomatoes.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
- Instead of mozzarella cheese, you can use provolone cheese.
Variations:
- Add cooked Italian sausage or ground beef to the polenta before baking.
- Top the polenta with sautéed mushrooms and onions instead of roasted tomatoes.
- Add chopped sun-dried tomatoes to the polenta for extra flavor.
Tips and tricks:
- Use a whisk to stir the polenta to prevent lumps from forming.
- Let the polenta cool for a few minutes before slicing and serving.
- If the polenta is too thick, add more water or milk to thin it out.
Storage instructions:
Store any leftover polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the polenta, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the polenta in individual bowls or on a large platter.
Garnishes:
Garnish the polenta with additional chopped fresh basil or grated Parmesan cheese.
Pairings:
Serve the polenta with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the polenta is too thin, cook it for a few more minutes until it thickens.
- If the polenta is too thick, add more water or milk to thin it out.
Food safety advice:
- Make sure to cook the polenta to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover polenta in the refrigerator for up to 3 days.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It is a staple food in Northern Italy and is often served as a side dish or as a base for other dishes.
Flavor profiles:
This dish is savory and cheesy with a burst of sweetness from the roasted tomatoes. The basil adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the polenta hot with a side salad or roasted vegetables.
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Region: Italian