Creamy Basil Polenta with Roasted Tomatoes
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
0 out of 5 stars
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Ingredients
Not specified
- For the roasted tomatoes:
- 2 cups grape tomatoes
- 3 cloves garlic
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the polenta:
- 1 9 oz. package instant polenta
- 4 tablespoons of butter (1 Land O Lakes half stick)
- 1 1/4 cup milk
- 1/2 cup shredded parmesan cheese
- 1/3 cup chopped basil
- Salt and black pepper to taste
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Preparation
Step 1
1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
Step 2
2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
Step 3
3. Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Step 4
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Chef's notes
Note:
If the polenta firms up, just add more water or milk and stir. Leftovers can be reheated by adding a little water before heating up in the microwave to keep it creamy.
