Thursday, 12 May 2016

Tomato & Basil Baked Polenta

Polenta is easy and you can add whatever ingredients you like to change the flavour.

Tomato & Basil Baked Polenta


8 cups water/stock (if using water season with salt)
2 cups grits/polenta
1/2 cup butter
1 can chopped tomatoes (I use this in place of one of the cups of water)
1/2 cup chopped basil
1 cup chopped sun dried tomatoes
3 green onions, chopped (optional)
1/2 cup vegan Parmesan (optional)
Olive oil (for serving)


Preheat oven to 350F/180C.
Add polenta, stock, butter and canned tomatoes to a saucepan, stir and heat on medium-high until mixture is thickened.
Add in sun dried tomatoes, basil, green onions and Parmesan.
Pour mixture into a greased baking pan and bake for 30-45 minutes.
If you prefer you can set the polenta in the fridge and then just bake slices.
Serve with vegan Parmesan and a drizzle of olive oil.

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