BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 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.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
BAKED PARMESAN TOMATOES
"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BROILED PARMESAN TOMATOES
I love to make this recipe when tomatoes are at their peak-the tomatoes almost melt in your mouth.-Joylyn Trickel
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil., Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
- Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
- Yield: 8 to 10 crisps
OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Pour olive oil in the bottom of a 13x9" baking dish.
- Add tomatoes and stir around until all tomatoes are covered.
- Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
- Bake tomatoes for about 8-10 minutes.
- Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
- Serve immediately.
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
MOM'S BROILED PARMESAN TOMATOES
Make and share this Mom's Broiled Parmesan Tomatoes recipe from Food.com.
Provided by laurenpie
Categories Vegetable
Time 13m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler. Arrange tomato halves, cut side up, in baking dish greased with 1/2 tsp olive oil.
- Mix garlic, parsley and olive oil, pour over tomatoes. Sprinkle with cheese.
- Broil 5 inches from heat for 3 minutes or until cheese is golden brown.
Nutrition Facts : Calories 65.7, Fat 4.4, SaturatedFat 0.9, Cholesterol 2.2, Sodium 45.8, Carbohydrate 5.5, Fiber 1.6, Sugar 3.3, Protein 2.2
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Make and share this Baked Cherry Tomatoes with Parmesan Topping recipe from Food.com.
Provided by yooper
Categories Cheese
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
- Add tomatoes, turn to coat with oil.
- Sprinkle with salt and pepper.
- Top with parsley and cheese.
- Preheat oven to 400.
- Bake tomatoes just until plump and shiny but not split, about 10 minutes.
- Preheat broiler.
- Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
- Serve hot or warm.
Nutrition Facts : Calories 58.1, Fat 4.4, SaturatedFat 1, Cholesterol 2.8, Sodium 343.4, Carbohydrate 3.3, Fiber 1, Sugar 2, Protein 1.9
ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
- Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
- In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
- Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.
BAKED PARMESAN TOMATOES
This is a recipe I got from iVillage. They are delicious! Plus baking tomatoes doesn't only make them scrumptious, it also brings out those healthy lycopenes and helps you absorb them more efficiently.
Provided by Heirloom
Categories Cheese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place tomatoes cut-side up on a baking sheet.
- Top with Parmesan, oregano, salt and pepper.
- Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Nutrition Facts : Calories 90.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 247.2, Carbohydrate 5.4, Fiber 1.7, Sugar 3.3, Protein 3.5
ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU
Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth to this easy dish that looks like you've spent hours preparing! Ragu's Roasted Garlic and Parmesan Sauce is perfect to round out the flavors and add a rich, cheesy taste!
Provided by Laureen P.
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
- Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
- While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
- Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
- Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
- To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES
Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Categories Cheese Tomato Appetizer Side Bake Broil Graduation Parmesan Summer Parsley Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
- Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.
PARMESAN CHICKEN SHEET PAN DINNER WITH ROASTED CHERRY TOMATOES
Just tried this due to an overabundance of cherry tomatoes ... it's excellent!
Provided by Carol Scherer Stampley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Whisk together olive oil, garlic, and salt in a large bowl. Place tomatoes in a medium bowl; mix in 2 tablespoons of the garlic oil mixture. Mix in oregano and crushed red pepper.
- Place chicken in the bowl with remaining garlic oil; turn to coat.
- Place 1 cup Parmesan cheese in a pie plate. Dip one side of each chicken breast into Parmesan to coat, then place chicken breasts, cheese-side up, on one half of a large rimmed baking sheet. Scatter tomatoes on the other half of the baking sheet.
- Place in the preheated oven and roast until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and top chicken with mozzarella slices. Return to the oven and roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates and sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 595.3 calories, Carbohydrate 7.4 g, Cholesterol 146.1 mg, Fat 37 g, Fiber 1.2 g, Protein 56.2 g, SaturatedFat 12.4 g, Sodium 1028.7 mg, Sugar 0.8 g
CHICKEN WITH PARMESAN GRITS AND TOMATOES
Cheesy grits and sweet grape tomatoes enliven skillet-cooked chicken in this no-fuss dinner that's perfect for a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet, skin side down, and cook, turning occasionally, until browned and cooked through, about 15 minutes (reduce heat if chicken browns too quickly). Transfer to a plate and tent with foil. In skillet, heat 2 teaspoons oil over medium and add tomatoes, onion, and garlic. Cook until tomatoes are softened and onion is tender, 5 minutes. Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt; cover, reduce heat to low, and cook until water is absorbed, about 7 minutes. Stir in Parmesan and 1/2 teaspoon oil; season with salt and pepper. To serve, top grits with chicken and vegetables and sprinkle with parsley.
Nutrition Facts : Calories 564 g, Fat 30 g, Fiber 2 g, Protein 33 g, SaturatedFat 8 g
ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
- While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.
SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN
Categories Tomato Side Vegetarian Quick & Easy Parmesan Basil Squash Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
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