Tomato Polenta



Serving size

1/2 cup
30 Minutes

This recipe can be multiplied. The leftovers can be cut into 2 inch squares, seared and served as polenta cakes.

Tomato Polenta


2 cup Water
1/2 cup Yellow grits
1/8 tsp. Salt
1/4 tsp., leaves Dried basil
1/4 tsp., leaves Dried oregano
1 Tbsp. No salt added tomato paste
1 ounce Romano cheese (grated)


Place the water in a medium sauce pan over high heat.

When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, stirring to keep the grits from sticking to the bottom of the pan.

Add the cheese and stir until well blended.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a great recipe for a quick and easy side dish. Serve it with a simple piece of grilled fish and grilled veggies.

"Food is our common ground, a universal experience."

James Beard, Legend