Polenta With Basil and Roasted Cherry Tomatoes

THE WASHINGTON POST
11Ingredients
40Minutes
380Calories

Ingredients

US|METRIC
  • 12 ounces cherry (and/or grape tomatoes, preferably a mix)
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 ounces parmigiano reggiano cheese
  • 2 cups chicken broth (preferably no-salt-added, may substitute vegetable broth)
  • 1 1/2 cups half and half
  • 1 cup polenta (dried, coarsely ground cornmeal; see headnote)
  • 2 tablespoons unsalted butter
  • 10 fresh basil leaves (large)
  • crushed red pepper flakes
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    NutritionView More

    380Calories
    Sodium25% DV590mg
    Fat45% DV29g
    Protein24% DV12g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories380Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol60mg20%
    Sodium590mg25%
    Potassium620mg18%
    Protein12g24%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Sugars12g24%
    Vitamin A60%
    Vitamin C20%
    Calcium30%
    Iron4%

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

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