| 8 | 45 | 114 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 1 cup | Cornmeal (yellow) |
| 4 cup | Water |
| 1 tbsp | Salt |
| 2 tbsp | Nutritional yeast |
| 1 tsp | Onion powder (or garlic powder (optional)) |
| 4 large | Tomato (chopped) |
| 1 bunch | Basil, fresh (chopped) |
| 1 dash | Salt and pepper (add more pepper if you like!) |
Chop the tomatoes and basil and combine them together in a mixing bowl. Season with salt and lots of black pepper.
Combine the water, cornmeal, salt, and seasonings in a saucepan and whisk well to combine. Continue to whisk as you bring the mixture to a boil. Once it thickens, pour it into a parchment-lined baking dish.
Sprinkle the tomato-basil mixture over the top of the polenta and bake at 400 degrees for 30 minutes.
Allow to cool slightly before serving. (Those tomatoes can get really hot)
| Grain | 1.0 |
| Vegetables | 1.3 |
