Oven Baked Polenta with Heirloom Tomato Sauce
 
 
I love to use cherry tomatoes in this recipe. They are simple to prepare and cook quickly due to their small size. If you like a little spice, a pinch of red pepper flakes will liven up the sauce without masking the fresh tomato or polenta’s flavor. Basil makes a lovely garnish for this dish when it is in season. Parmesan cheese is equally delicious and available year round, making it the perfect garnish no matter what time of year this dish is served.
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6 as a main course
Ingredients
  • 8 cups water
  • 1 Tablespoon kosher salt
  • 2 cups fresh cornmeal milled on the coarse setting
  • olive oil
  • salt and pepper
  • grated Parmesan cheese
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 pound heirloom cherry tomatoes
  • 1 pinch crushed red pepper flakes (optional)
  • salt and pepper
  • grated Parmesan cheese
  • fresh basil leaves to garnish (optional)
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Prepare a shallow casserole dish or baking pan for the polenta by brushing with olive oil. Set aside.
  2. In a large pot, bring the 8 cups of water to a rapid boil. Add the salt and return to boil. Place the cornmeal in a large mixing bowl. Using a ladle, add some of the boiling water into the cornmeal, whisking to incorporate. Add enough water to make a thin batter. Slowly add the thin batter to the remaining boiling water, whisking constantly.
  3. Return the cornmeal mixture to a boil while whisking constantly to prevent lumps from forming. Once the mixture comes to a boil, reduce the heat to low. Continue to simmer, uncovered, whisking often for approximately 30 minutes. Take care when whisking the hot polenta as it had a tendency to bubble and pop as it is simmering.
  4. The fully cooked polenta will thicken as it cooks; yet retain a smooth and silky texture. If the mixture becomes too thick, simply add a bit of warm water and whisk to combine. Taste the polenta for seasoning, adding more salt if necessary.
  5. Transfer the polenta to the prepared baking dish. Spread the polenta to the edges of the pan, smoothing the top of the mixture. Using a pastry brush, lightly cover the surface of the polenta with olive oil. Season with fresh salt and pepper and add a liberal amount of grated cheese. Place the polenta in the preheated oven and bake for 10 minutes as you prepare the sauce.
  6. Prepare the heirloom tomato sauce. Place a large saucepan or Dutch oven over medium heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Once the butter is melted, add the garlic and cook for one minute. If you are using red pepper flakes, add them to the pan. Add the cherry tomatoes and stir to combine. Allow the tomatoes to cook for 2-3 minutes or until they begin to soften and release their juices.
  7. Reduce the heat the low. Allow the sauce to simmer for 5 to 10 minutes, until the tomatoes begin to break down but are still intact and their liquid has begun to reduce. Taste for seasoning, adding salt and pepper as needed.
  8. Turn on the oven’s broiler. Broil the polenta for approximately five minutes or until the top is lightly browned. Remove the polenta from the oven. Cut the polenta into squares and transfer portions of polenta to plates before topping with the tomato mixture. Garnish with shredded Parmesan cheese and fresh basil if desired. Serve.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/polenta-with-heirloom-tomato-sauce/