Sheet Pan Polenta Panzanella

Name: Sheet Pan Polenta Panzanella
Ingredients: Preheat oven to 450 degrees F. Lined a large rimmed baking sheet with parchment, and set aside.; Transfer the polenta-tomato mixture to the baking sheet. Roast at 450 degrees F for 30-35 minutes, until the cherry tomatoes have mostly burst and the polenta is beginning to turn golden brown.; Remove the baking sheet from the oven, and allow to cool about 5 minutes.; Scatter the drained mozzarella pearls evenly over the roasted polenta and tomatoes. Tear the basil leaves and scatter evenly over the mixture. Drizzle generously with balsamic glaze, and serve warm.

www.thejoyfulplateful.com

Sheet Pan Polenta Panzanella is one-pan, simple late summer supper, or a beautiful side dish for an end-of-the-season cookout. It’s a great way to use lots of fresh garden tomatoes and basil!

View Original

Share this recipe:

Ingredients

Preheat oven to 450 degrees F. Lined a large rimmed baking sheet with parchment, and set aside.
Transfer the polenta-tomato mixture to the baking sheet. Roast at 450 degrees F for 30-35 minutes, until the cherry tomatoes have mostly burst and the polenta is beginning to turn golden brown.
Remove the baking sheet from the oven, and allow to cool about 5 minutes.
Scatter the drained mozzarella pearls evenly over the roasted polenta and tomatoes. Tear the basil leaves and scatter evenly over the mixture. Drizzle generously with balsamic glaze, and serve warm.