Creamy Cheesy Polenta with Basil Pesto and Oven-Roasted Tomatoes Recipe | Yummly

Creamy Cheesy Polenta with Basil Pesto and Oven-Roasted Tomatoes

WILL COOK FOR FRIENDS(1)
13Ingredients
60Minutes
320Calories

Ingredients

US|METRIC
  • 3 cups cherry tomatoes (halved)
  • olive oil (for drizzling)
  • 2 tablespoons butter (divided)
  • 1 clove garlic (minced)
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 1 1/2 cups polenta (course cornmeal)
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese (grated, or other good melting cheese)
  • 1/2 cup fresh Parmesan cheese (grated)
  • salt
  • pepper
  • pesto (for serving, you can find my Basil and Sunflower Seed Pesto here)
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    NutritionView More

    320Calories
    Sodium51% DV1230mg
    Fat37% DV24g
    Protein27% DV14g
    Carbs5% DV15g
    Fiber8% DV2g
    Calories320Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol55mg18%
    Sodium1230mg51%
    Potassium510mg15%
    Protein14g27%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A30%
    Vitamin C30%
    Calcium40%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(1)

    Janelle Román a year ago
    I feel that the polenta by itself did not have a lot of flavor. I had to add garlic powder and lots of salt. Adding pesto sauce when serving did improve the flavor of the polenta. Overall it’s okay, but I won’t do it again.

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