Comfort on a plate, or in a bowl, depending on how you like to serve up comfort.
Main Ingredients
Polenta
2 cup polenta
1 tbsp rosemary minced
1 garlic clove crushed
1/2 cup parmesan
salt and pepper
2 tbsp olive oil for frying
Baked tomatoes
3 tbsp olive oil
3 lbs vine tomatoes quartered
3 cloves garlic thinly sliced
3 basil leaves chopped
1 tsp kosher salt
1/4 tsp pepper
Recipe Steps
Main Ingredients
Polenta
2 cup polenta
1 tbsp rosemary minced
1 garlic clove crushed
1/2 cup parmesan
salt and pepper
2 tbsp olive oil for frying
Baked tomatoes
3 tbsp olive oil
3 lbs vine tomatoes quartered
3 cloves garlic thinly sliced
3 basil leaves chopped
1 tsp kosher salt
1/4 tsp pepper
Recipe Steps
- Polenta- in a large pot bring 6 cups of water to a boil, stir in polenta, and reduce heat to a simmer, stirring frequently cook for about 30 mins, until thick. Remove from heat and stir in rosemary, garlic, and cheese. Pour into nonstick 8 inch cake pan. Cool in the refrigerator for at least an hour. When cool cut into 12 squares, heat olive oil in a skillet over medium high heat, fry squares until crisp on both sides, top with tomatoes.
- Preheat oven to 400f On a baking sheet toss olive oil, tomatoes, garlic, basil, salt and pepper. bake for 40mins, remove tomato peels, roughly chop, and serve over crisp polenta squares.