Creamy Basil Polenta with Roasted Tomatoes

Name: Creamy Basil Polenta with Roasted Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: For the roasted tomatoes:; 2 cups grape tomatoes; 3 cloves garlic; 1 tablespoon olive oil; salt and black pepper; For the Polenta:; 1 9 oz. package instant polenta; 4 tablespoons of butter; 1 1/4 cup milk; 1/2 cup shredded Parmesan cheese; 1/3 cup chopped basil; salt and black pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Course
Main Course
Cuisine
American, International, Vegetarian, gluten-free

Creamy Basil Polenta with Roasted Tomatoes

Iris Warren

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Creamy polenta with butter, parmesan cheese, and basil. Top with roasted tomatoes for a simple and delicious meal!

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Ingredients

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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Instructions

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.
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.
3. Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!