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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375. Grease a large baking sheet with a little of the olive oil. | 2. Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 40-50min. Let cool on the pan a bit. | 3. For the Polenta: Boil the milk and water together. | 4. Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :). | 5. Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese. | 6. Place a mound of polenta in the center of each plate. Top with goat cheese, roasted tomato, basil and pine nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	1 1/2	1/2	cut	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt black pepper			ground	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
water	1 1/2	cups		0.0	0.0	0.0	0.0
cornmeal	3	cups		1324.92	281.4174	29.7192	13.1394
salt	1 1/2	1/2		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
goat cheese	1	cup	soft	-	-	-	-
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.