Tomato-basil Sauce With Polenta Recipe

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Tomato-Basil Sauce with Polenta

Lynette !


This sauce is mulit-purpose. It is also good with fish, chicken, or pasta.

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15 Min


30 Min




5 Tbsp
extra-virgin olive oil, divided
16 oz
packaged cooked polenta log, cut into 1/2" rounds
2 lb
cherry tomatoes (about 6 cups)
7 clove
garlic, thinly sliced
shallot, finely chopped (about 1/4 cup)
2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
8 large
basil sprigs

Directions Step-By-Step

Arrange racks in the upper and lower thirds of the oven; preheat to 425 degrees. Line a large rimmed baking sheet with foil and brush with 1 tablespoon oil. Arrange polenta rounds on the oiled sheet.
Very coarsely chop (do not puree) half the tomatoes in a food processor. Cut the remaining tomatoes in half (quarter if large). Combine the tomatoes in a bowl with 4 tablespoons oil and the remaining ingredients. Toss to coat.
Stack 3 24x12 inch sheets of parchment paper on another baking sheet. (Don't use foil--the tomato acid will react with aluminum.) Spoon the tomato mixture onto one side of the stacked parchment. Fold the parchment layers over the mixture and crimp the edges tightly to form a sealed packet.
Place the baking sheet with the tomato packet on the upper rack and the sheet with the polenta on the lower rack. Bake, turning polenta rounds once, until the polenta is light golden and the tomatoes are saucy (carefully open the packet to check; steam will escape), 25-30 minutes. (You can also cook the polenta on a grill pan or on a charcoal or gas grill).
Spoon the tomato sauce over the polenta.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Fruit
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #polenta