Polenta is an Italian food used in many dishes, in many ways. Polenta is made from corn meal, not wheat, for all you gluten-free seeking souls. It is boiled into a porridge and may be eaten as such, or formed into cubes or rolls, chilled, and then sliced for whatever use you choose. It has a creamy texture and is historically a peasant food. Homemade polenta is easy, but even easier is the ready-made polenta. Look for the 16-ounce roll in your produce department. It will look like a pale, yellow, sausage-shaped roll. Usually you will find it plain, or flavored with various herbs. I like seasoned polenta the best. Put polenta to work in this recipe and you will find a delightful change of pace for a side dish. It is satisfying as well as creamy delicious. Made with fresh tomatoes it is indescribable. Make it yourself and see!
1 16-ounce roll seasoned polenta
3 medium tomatoes, as fresh as possible and a variety of color if possible
3 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup freshly grated parmesan cheese
Heat olive oil in a non-stick pan on medium high heat. Slice polenta roll into 1/4 inch pieces. Saute each slice in oil until lightly browned on both sides. Remove slices to buttered 9 x 13 baking dish. Top each slice with a tomato slice. Sprinkle with salt and pepper and herbs. Sprinkle with parmesan cheese. Drizzle with melted butter. Bake at 375 degrees for 15 minutes. Serve immediately.