Creamy Basil Polenta with Roasted Tomatoes
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Course
Main Course
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Cuisine
American, International, Vegetarian, gluten-free
Creamy Basil Polenta with Roasted Tomatoes
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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 to taste
- black pepper to taste
- For the Polenta:
- 1 instant polenta 9 oz. package
- 4 tablespoons butter 1 Land O Lakes half stick
- 1 1/4 cup milk
- 1/2 cup Parmesan Cheese shredded
- 1/3 cup basil chopped
- salt to taste
- black pepper to taste
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!
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