My Pilates Sunday Recipes

This dish is so delicious!!!!

๐Ÿ’ง2 1/4 cups water

๐Ÿฅ›1 cup milk/ almond milk

๐ŸŒผ1 tablespoon butter

๐ŸŒ™1 cup GMO free polenta from @natures_choice

๐Ÿง€1 cup grated Parmesan cheese

๐ŸŒฑ2 fresh basil leaves, chopped

๐Ÿดsalt and ground black pepper to taste

โšก๏ธ1 tablespoon butter, chilled and cut into pieces

๐Ÿ…2 tomatoes, sliced

๐Ÿง€1/2 cup grated Parmesan cheese

๐ŸŒฑ2 large fresh basil leaves, chopped

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Preparation โฐ

10 minutes


30 min

Ready In๐Ÿฝ

40 min

Preheat oven to 230 degrees. Grease an 8×8 inch baking dish.

Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat.

Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste.

Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.

Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes.

Remove from the oven.

Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.

Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

I made it! It’s delicious ๐Ÿ˜‹

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