Baked Polenta with Tomatoes and Parmesan! An Easy, Healthy Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Pour 4 cups of vegetable broth into a large saucepan and bring it to a boil over high heat.

While waiting for the broth to boil, spray a 9 by 13 baking pan and a baking sheet with cooking spray and set aside.

Once the broth is boiling, slowly add 1 and 1/4 cups of polenta while stirring continuously with a whisk to avoid lumps.

Reduce heat to medium or medium-low and continue stirring until the polenta thickens and pulls away from the sides of the pan.

Add 1 tablespoon of rub sage, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of fresh ground pepper to the polenta while stirring.

Turn off the heat and spoon the thickened polenta into the greased baking pan, spreading it into an even layer.

While the polenta cools, slice the beefsteak tomatoes into about quarter-inch thick slices, aiming for 16 slices total.

Preheat the oven to 400 degrees Fahrenheit.

Once the polenta is cool enough to handle, cut it into about 16 squares and place them on the sprayed baking sheet.

Top each piece of polenta with a slice of tomato and sprinkle about 2 tablespoons of Parmesan cheese over each piece.

Bake in the preheated oven for about 25 minutes, or until the polenta and cheese start to brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens