Basil-tomato sauce over creamy cornmeal.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.65 · €1.93/serving
- 5 tablespoons extra-virgin olive oil, dividedEst. price €0.45–€0.90
- 1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch roundsEst. price €3.20–€5.50
- 2 pounds cherry tomatoes (about 6 cups)Est. price €4.00–€8.00
- 7 garlic cloves, thinly slicedEst. price €0.15–€0.35
- 1 shallot, finely chopped (about 1/4 cup)Est. price €0.20–€0.50
- 2 teaspoons kosher saltEst. price €0.02–€0.06
- 1/2 teaspoon freshly ground black pepperEst. price €0.03–€0.08
- 8 large sprigs basilEst. price €1.60–€3.20
Steps
- 1Preheat the oven to 425°F and position racks in the upper and lower thirds. Line a large rimmed baking sheet with foil, then brush it with 1 tablespoon of oil. Place the polenta rounds on the prepared baking sheet.
- 2Start by roughly chopping half of the tomatoes using a food processor, ensuring not to blend them into a puree. Cut the remaining tomatoes in halves (or quarters if they are large). In a mixing bowl, combine all the tomatoes with 4 tablespoons of oil and the rest of the ingredients. Gently mix everything together until all the tomatoes are evenly coated.
Cultural note
Polenta, a staple in Italian cuisine, is a traditional dish that has been enjoyed for centuries. The combination of basil and tomatoes reflects classic Mediterranean flavors, showcasing the influence of Italian culinary heritage in this recipe.
Seasonal note
Basil, cherry tomatoes, and garlic are typically in season during the summer months, making this dish perfect for warm weather cooking. Polenta can be enjoyed year-round.
Health note
This dish is a good source of fiber, with 6g per serving, aiding in digestion and promoting fullness. However, the high sodium content of 700mg may be a concern for those watching their salt intake. The presence of vitamins A and C from tomatoes and basil contribute to a healthy immune system.
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