Home Eat Polenta Tartines Recipe with Tomatoes & Garlic

Polenta Tartines Recipe with Tomatoes & Garlic

by Maria
0 comment
Polenta Tartines Recipe with Tomatoes & Garlic Tartine de Mamaliga la Cuptor cu Usturoi si Tomate

This Polenta Tartines Recipe with Tomatoes & Garlic is partially inspired by A Beautiful Mess and by this Epicurious user. We follow the girls from A Beautiful Mess on Instagram, where we came upon their polenta pizzas recipe in the middle of the night scrolling session. As we literally love polenta, and since it’s a traditional Romanian dish, we always look for different variations. And so we vowed to try it when we wake up in the morning.

We didn’t follow their recipe to the tee, we made our own polenta and we also added garlic and garden instead of cherry tomatoes, so that’s where Epicurious came in handy.

Our garden this year has been full of tomatoes, so much so that we don’t know what to do with all of them. We turned many pounds into tomato paste, but we’re still left with crates full of them. So if you have some tomatoes lying around, or you eat tomatoes with everything, this recipe is also for you.

Time: 60 min

Servings: 9

INGREDIENTS Polenta Tartines Recipe with Tomatoes & Garlic

1 cup Cornmeal
4 cup Water
4 cloves Garlic
2 large Tomatoes
9 tablespoons Tomato Paste
9 teaspoons Olive Oil
Salt & Pepper to taste

DIRECTIONS Polenta Tartines Recipe with Tomatoes & Garlic

  1. Preheat oven to 450°F/230°C.
  2. Add cornmeal, water, garlic, and salt to boil. Once boiling, reduce to a simmer until it becomes thick, stirring often, about 20 minutes. IMG_6487
  3. While the polenta cooks, chop the tomatoes and add them to an oven-safe dish.IMG_6489
  4. Once the polenta is ready, take a tablespoon and start arranging it to another oven-safe dish. One full tablespoon equals one serving. Add one teaspoon of olive oil on each, so it cooks well and doesn’t stick to the bottom. Season with salt and pepper.Polenta Tartines Recipe with Tomatoes & Garlic
  5. Add both the tomatoes & polenta baking sheets to the oven. After 25 minutes, stir the tomatoes and flip the polenta. 20 more minutes to go, or until they each turn golden brown.
  6. Take out both baking sheets. Top the polenta with tomato paste and parmesan and return to the oven for about 5 minutes or until the parmesan melts.
  7. Top the polenta with the over roasted tomatoes, salt, and pepper, and sprinkle some more parmesan, and you’re good to go!Polenta Tartines Recipe with Tomatoes & Garlic

Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.