Polenta With Tomatoes Recipe

1. 1

   Mix cornmeal and cool water in 2 qt nonstick saucepan.

2. 2

   Stir in boiling water and salt.

3. 3

   Cook, stirring constantly, till mix thickens and boils; reduce heat.

4. 4

   Cover and simmer 10 min, stirring occasionally; remove from heat.

5. 5

   Cold to room temperature.

6. 6

   Spray a rectangular baking dish, 11 x 7 x 1 1/2 inches, with nonstick cooking spray.

7. 7

   Stir onion and garlic into cornmeal mix.

8. 8

   Spread in baking dish.

9. 9

   Sprinkle with half of the marjoram.

10. 10

    Cover and chill at least 6 hrs.

11. 11

    Heat oven to 425 degrees.

12. 12

    Spray cookie sheet with nonstick cooking spray.

13. 13

    Cut cornmeal mix into 6 rectangles; place on cookie sheet.

14. 14

    Bake 5 min.

15. 15

    Place tomato slice on each rectangle.

16. 16

    Sprinkle with remaining marjoram and the cheese.

17. 17

    Bake 5-7 min longer or possibly till tomato is warm and cheese begins to heat.

18. 18

    6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.