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Creamy Basil Polenta with Roasted Tomatoes
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Creamy Basil Polenta with Roasted Tomatoes

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

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

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

    Cup of Yum
  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.
  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.
  3. 3. Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
  4. 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!