Tomato-Basil Sauce with Polenta

Ingredients for Tomato-Basil Sauce with Polenta

• 80ml extra-virgin olive oil, divided

• 1 16- to 500g packaged cooked polenta log, cut into 1/2-inch rounds

• 900g cherry tomatoes (about 900g )

• 7 garlic cloves, thinly sliced

• 1 shallot, finely chopped (about 40g )

• 2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 8 large sprigs basil

How to make Tomato-Basil Sauce with Polenta

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush with 1 tablespoon oil. Arrange polenta rounds on oiled sheet.

Very coarsely chop (do not purée) half the tomatoes in a food processor. Cut remaining tomatoes in half (quarter if large). Combine tomatoes in a bowl with 60ml oil and remaining ingredients. Toss to coat.

Stack three 24x12" sheets of parchment paper on another baking sheet. (Don't use foil-the tomato acid will react with aluminum.) Spoon tomato mixture onto one side of stacked parchment. Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.

Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25-30 minutes. (You can also cook polenta in a grill pan or on a charcoal or gas grill.)

Spoon tomato sauce over polenta.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.