- Lycopene in tomatoes reduces triglycerides and bad cholesterol in the blood
- Cornmeal is rich in phytonutrients that fight heart disease and cancer
- Parmesan cheese is great for weight management because it adds lots of flavor without adding lots of calories
- Vitamins A and K in basil help the body use vitamin D to its fullest
45 Min Cook Time |10 Min Prep Time | Serves 8 |249 Calories per Serving
- 7 cups water
- 2 1/2 teaspoons salt
- 1 2/3 cups coarse yellow cornmeal
- 1 tablespoon extra-virgin olive oil
- 1 cup cherry tomatoes, sliced lengthwise
- 6 leaves fresh basil
- 2 tablespoons grated parmesan cheese
What You Need
- Small stockpot
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Nonstick cooking spray
How To Make It
- For the polenta: In a small stockpot, bring the water to a boil over medium-high heat. Add the salt and slowly whisk in the cornmeal. As you add the cornmeal, continue to whisk.
- Reduce the heat to medium-low and stir consistently until the mixture becomes thick, forms a mass, and pulls away from the pan, about 35 minutes. Allow polenta to cool on baking sheet and cut into 2″ x 2″ squares.
- Preheat the oven to 400 degrees. Place the polenta slices on a cookie sheet sprayed with nonstick cooking spray and brush each slice of polenta with about 1/2 teaspoon of olive oil. Bake the polenta for 5 minutes.
- Remove the polenta from the oven and layer each square with sliced tomato, 1 basil leaf and 1 teaspoon of parmesan.
- Bake for an additional 5 to 10 minutes, or until the tomatoes soften and the cheese is melted. Garnish with fresh herbs such as basil or oregano and serve warm.