Baked Polenta With Tasty Tomato Topping

If you want an easy-to-make pasta dish, but don't have the time to stand in the kitchen preparing one, this is a good alternative. While it isn't pasta, I love it just the same. The recipe calls for fresh polenta, but like my last polenta recipe, I use the store-bought polenta to save preparation time. If you are really in a hurry and don't have time for the sauce, just use your favorite red-pasta sauce.

-Sarah

Baked Polenta With Tasty Tomato Topping

From “Vegetarian: Create Great-Tasting Dishes through the Seasons” by Ting Morris, Rachel Lane and Carla Bardi

Ingredients:
Polenta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
2 cans tomatoes, with juice
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese

Preheat the oven to 400*F. Lightly oil a large baking dish. Heat the oil in a large frying pan over medium heat. Add the garlic and saute until pale gold, 3-4 minutes. Add the tomatoes and simmer until reduced, 15-20 minutes. Season with salt and pepper. Cut the polenta into 1/2 inch-thick disks. Arrange in the baking dish, overlapping slightly. Cover with sauce and sprinkle with the Parmesan. Bake for 10-15 minutes, until the cheese has melted.