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Baked Polenta With Tomatoes

Healthy Facts:

  • 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
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Sharp knife
  • Nonstick cooking spray

How To Make It


  1. 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.
  2. 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.
  3. 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.
  4. Remove the polenta from the oven and layer each square with sliced tomato, 1 basil leaf and 1 teaspoon of parmesan.
  5. 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.


Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.