Name: Polenta Tomato Bake Recipe
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 4 ½ cups water; 1 tsp salt; 1 ½ cups coarse cornmeal; 3 tbsp olive oil; ½ cup Parmesan; 2 tbsp butter; 6 oz fontina; 1 cup tomatoes; salt; pepper

Polenta Tomato Bake Recipe

These polenta bars are a great dish to serve a crowd.

How To Make Polenta Tomato Bake

The tomatoes and cheese really elevate the flavor of this delicious baked polenta.

Prep: 30 mins

Cook: 40 mins

Total: 1 hr 10 mins

Serves:

Ingredients

4 ½ cups water
1 tsp salt
1 ½ cups coarse cornmeal, or medium
3 tbsp olive oil
½ cup Parmesan, grated
2 tbsp butter
6 oz fontina, grated (about 1 ½ cups)
1 cup tomatoes, chopped
salt, to taste
pepper, to taste

Instructions

Heat oven to 350 degrees F.
In a medium pan, bring the water and salt to a boil.
Add the cornmeal slowly while whisking.
Whisk in 1 tablespoon of olive oil.
Reduce heat and simmer, stirring frequently, until it thickens up, roughly 20 minutes.
Stir in half the parmesan.
Grease an 8 by 12 baking dish and set aside.
In a large skillet melt the rest of the olive oil and add the tomatoes.
Sprinkle with a little salt and pepper and cook until they soften.
Pour half the polenta in the baking dish and spread out.
Top with half the tomatoes and some cheese.
Repeat with the remaining ingredients and bake for 20 minutes.