Tomato-Basil Sauce With Polenta

Name: Tomato-Basil Sauce With Polenta
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds; 2 pounds cherry tomatoes (about 6 cups); 7 garlic cloves, thinly sliced; 1 shallot, finely chopped (about 1/4 cup); 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 8 large sprigs basil

8 ingredients

1 steps

Ingredients

5 tablespoons extra-virgin olive oil, divided
1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds
2 pounds cherry tomatoes (about 6 cups)
7 garlic cloves, thinly sliced
1 shallot, finely chopped (about 1/4 cup)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 large sprigs basil

Directions

1

["Arrange racks in upper and lower thirds of oven; preheat to 425\u00b0. Line a large rimmed baking sheet with foil and brush with 1 Tbsp. oil. Arrange polenta rounds on oiled sheet.", "Very coarsely chop (do not puree) half the tomatoes in a food processor. Cut remaining tomatoes in half (quarter if large). Combine tomatoes in a bowl with 4 tablespoons oil and remaining ingredients. Toss to coat.", "Stack three 24x12\" sheets of parchment paper on another baking sheet. (Don't use foil-the tomato acid will react with aluminum.) Spoon tomato mixture onto one side of stacked parchment. Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.""