TOMATO-BASIL SAUCE WITH POLENTA

Tomato-Basil Sauce with Polenta image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 8

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

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°. 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 purée) 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.
Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25-30 minutes. (You can also cook polenta in a grill pan or on a charcoal or gas grill.)
Spoon tomato sauce over polenta.