When I saw Hungry & Frozen’s baked tomato polenta, I felt like all the previous burning bubbles of polenta I’d ever suffered in the past were for naught. All this time I could have avoided the stirring, and burns?! So naturally I wait until it’s almost summer, five years after the recipe is posted, to make this. Fortunately for you northern hemisphere dwellers, this is perfect timing for any chilly weather that may or may not be heading your way (who knows with all the crazy climate stuff). Since I was too tired at the time to find the original recipe, I just kind of winged it, and as a result, the super-lazy version is born. Chuck everything in a casserole dish or a covered baking dish, and an hour later of not really touching it again, dinner is done.

Ohhh, and I almost forgot the most important…