Vegetarian · ALWAYS FREE
Tomato & basil polenta
Soft, spoonable polenta topped with a chunky tomato-garlic sauce and fresh basil.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Bring 2.2 lb water and 0.0705 oz of the salt to a boil in a heavy saucepan. Pour in the cornmeal in a slow stream while whisking. Reduce heat to low and cook for 30–40 minutes, stirring frequently and scraping the bottom, until the grains are tender and the polenta is soft and spoonable. Partially cover between stirs to limit splashes. If the pan dries before the grains soften, add hot water in 0.882 oz increments, using no more than the extra 7.05 oz listed.
- Meanwhile, heat 0.529 oz of the olive oil in a wide skillet over medium heat. Cook the onion for 5–6 minutes until softened, then add the garlic and cook for 30 seconds.
- Add the chopped tomatoes and all their juices, remaining 0.0705 oz salt and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the tomatoes soften and the sauce is chunky rather than watery.
- Stir the remaining 0.353 oz olive oil into the cooked polenta. Remove the tomato sauce from heat and fold in the basil. Divide the polenta among 4 shallow bowls, spoon the tomato sauce over it, and serve immediately.
- Refrigerate leftover polenta and sauce promptly in separate shallow covered containers at 40°F (4°C) or colder, within 2 hours or 1 hour above 90°F (32°C). Use within 3–4 days. Polenta firms as it cools; reheat with a little water, stirring, until both polenta and sauce reach 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 264 kcal
- Protein
- 5.1 g
- Total carbohydrate
- 45.1 g
- Total fat
- 7.4 g
- Total sugars
- 6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Degermed yellow cornmeal, water, red tomatoes, onion, olive oil, garlic, basil, salt and black pepper. No stock, butter, cream or cheese is included.
Required label checks: Use plain degermed yellow cornmeal, not a seasoned polenta mix; no butter or cheese is added.
Supporting reference · Supporting reference - Vegan: Degermed yellow cornmeal, water, red tomatoes, onion, olive oil, garlic, basil, salt and black pepper. No stock, butter, cream or cheese is included.
Required label checks: Use plain degermed yellow cornmeal, not a seasoned polenta mix; no butter or cheese is added.
Supporting reference · Supporting reference - Mediterranean: Degermed yellow cornmeal, water, red tomatoes, onion, olive oil, garlic, basil, salt and black pepper. No stock, butter, cream or cheese is included. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any poultry, grain or dairy explicitly stated. This collection is not a clinical score or health-outcome promise.
Required label checks: Use plain degermed yellow cornmeal, not a seasoned polenta mix; no butter or cheese is added.
Supporting reference - Gluten-Free: Degermed yellow cornmeal, water, red tomatoes, onion, olive oil, garlic, basil, salt and black pepper. No stock, butter, cream or cheese is included.
Required label checks: Use plain degermed yellow cornmeal, not a seasoned polenta mix; no butter or cheese is added. Use gluten-free-labeled cornmeal and verify packaged seasonings. Avoid gluten cross-contact in storage and preparation. A recipe screen does not establish finished-food gluten concentration or allergy safety.
Supporting reference - Dairy-Free: Degermed yellow cornmeal, water, red tomatoes, onion, olive oil, garlic, basil, salt and black pepper. No stock, butter, cream or cheese is included.
Required label checks: Use plain degermed yellow cornmeal, not a seasoned polenta mix; no butter or cheese is added.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
