Beau Gustafson
Yield
6 servings

This unique side tastes somewhat like a tamale. Serve with grilled chicken or fish.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare polenta, combine first 3 ingredients in a medium saucepan; bring to a boil. Gradually stir in cornmeal, stirring constantly. Reduce heat, and simmer 5 minutes or until thick, stirring frequently. Spread mixture into an 8-inch square baking dish coated with cooking spray.

Step 3

To prepare tomatoes, heat oil in a large nonstick skillet over medium-high heat. Add tomato and the next 5 ingredients (through garlic); sauté 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425° for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.

Ratings & Reviews

LJStahl's Review

LJStahl
November 01, 2010
I have been making this for years. To make it a bit easier, I use canned red tomatoes infused with garlic. I also use twice as much cumin, and mix the tomatoes with the polenta. I also mix in a 1/4 cup cheese in the main mixture. The dish is very colorful with the red/green color scheme. Tastes like a healthier version of a tamale. Served with a tilapia filet breaded with fiber one cereal, spices and grated parmesan. This is really tasty with any protein main dish!! Buen Provecho!!!