Polenta with Oven-Roasted Cherry Tomatoes
Serves 6
Celebrate spring with delicious cherry tomatoes roasted atop wholesome polenta slices. This easy, versatile recipe works well as an appetizer, side dish, or snack.
- Jessica Siegel, Registered Dietitian
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Ingredients
-olive oil spray
1 roll San Gennaro polenta traditional recipe, sliced into 1/2-inch thick rounds, about 12 slices
2 bags Nature Sweet cherry tomatoes (about 24 ounces), washed, stemmed, and halved
5 fresh basil leaves, washed and chopped
1/4 cup Locatelli Pecorino-Romano cheese, finely grated
1 tablespoon Pioneer bread crumbs
1/8 teaspoon kosher salt
1/4 teaspoon pepper
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Directions
– Preheat the oven to 400º.
– Use olive oil spray to lightly grease a 13x9-inch glass baking dish. Arrange the polenta slices in a single layer on the bottom of the glass dish. Arrange the tomato halves cut side up over the polenta in a single layer. Spray the tomatoes with the olive oil spray. Sprinkle the fresh garlic, chopped basil, grated cheese, bread crumbs, salt, and pepper over the tomatoes. Bake the polenta at 400º for 20 minutes. Serve warm.
| Each serving of two pieces contains: | |
|
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron |
110 1 g 1 g 0 mg 0 mg 400 g 21 g 3 g 4 g 4 g 21% DV 36% DV 5% DV 4% DV |
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