What is Polenta?
Polenta is a traditional Italian dish made from ground cornmeal. It’s known for its versatility and can be served creamy, like mashed potatoes, or firm enough to be sliced and grilled. When cooked, polenta has a smooth, comforting texture, making it an excellent base for various toppings, from roasted vegetables to rich sauces.
About this recipe
Blistered cherry tomatoes add a burst of flavor and color to creamy polenta. As the tomatoes cook, they release their juices, creating a slightly tangy and sweet sauce that perfectly complements the mild flavor of the polenta. This combination works well because it balances the richness of the polenta with the freshness and acidity of the tomatoes, and it is true to Italian flavors.
Ingredients for Polenta with Cherry tomatoes
How to make the creamy polenta
Add your liquid, garlic, salt, and olive oil to a pot and bring to a boil. Slowly add the polenta and whisk until it is done.
Check for doneness and seasoning, and adjust if necessary.
How do we know when the polenta is done?
The polenta should be smooth and creamy without any graininess. If it feels gritty or rough on your tongue when you taste it, it needs more time to cook. Properly cooked polenta should have a velvety texture that is thick but still soft enough to flow slightly.
If you’re making creamy polenta, the final consistency should be similar to that of smooth mashed potatoes. It should be thick enough to coat the back of a spoon but still have a bit of a flow when you tilt the spoon.
How to blister the Cherry Tomatoes
Blistering cherry tomatoes is super simple. Heat a skillet over medium-high heat, add a bit of olive oil, and then toss in the cherry tomatoes. Cook them for a few minutes, occasionally shaking the pan until they start to blister and soften. Then add a a pinch of salt and sliced garlic cloves. You can finish with fresh or dried herbs like basil, oregano or thyme for extra flavor.
Tips for the best recipe
- Move and serve it fast. Polenta changes its texture when it cools down, so if you want to eat and serve a creamy polenta, make it just before serving and make sure to eat it fast.
- Use Fresh Ingredients: For the best flavor, use fresh cherry tomatoes and high-quality olive oil. You can also use my oven-roasted cherry tomatoes for this recipe. I try to have those tomatoes in my fridge all the time. If using them for the polenta, reheat before serving.
- Season Well: Polenta can be pretty bland on its own, so make sure to season it generously with salt.
- Even though this recipe uses quick-cook polenta, do not rush the process, and don’t STOP whisking. I like to use a whisk to make it because this ensures a creamy, lump-free polenta.
- Customize Your Polenta: Feel free to customize the polenta base. You can make it creamier by adding milk or cream or make it vegan by using vegetable broth and plant-based butter. You can also add fresh herbs to it.
- Finish with a final olive oil drizzle, a good salt pinch, and freshly ground pepper.
Frequently Asked Questions About Polenta
Creamy Polenta with Blistered Cherry Tomatoes
Equipment
- 1 small pot
- 1 Skillet
Ingredients
For the polenta
- 3 cloves garlic crushed
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil EVOO
- 1 cup polenta
- 1/4 cup parmesan cheese
For the blistered cherry tomatoes
To finish
- grated parmsesan cheese
- flakey salt
- olive oil
Instructions
- In a medium saucepan, bring 3 cups of water with the crushed garlic cloves, salt and olive oill to a boil. Reduce the heat to low and slowly pour in 1 cup of polenta, whisking constantly to prevent lumps.Continue to cook the polenta over low heat, stirring frequently with a whisk. If the polenta becomes too thick, add a bit more water until it reaches a creamy consistency. Cook for about 10 minutes, or until the polenta is smooth and tender. Add the grated parm.
- In a large skillet, heat a drizzle of extra virgin olive oil over medium-high heat. Add the cherry tomatoes and cook for 3-4 minutes, shaking the pan occasionally until the tomatoes start to blister and soften.Add 2 cloves of sliced garlic to the skillet with the tomatoes and cook for another minute until fragrant. Sprinkle the tomatoes with a pinch of oregano, salt, pepper, and a dash of crushed red chili flakes (to taste) for a little heat. Cook for another 1-2 minutes until the tomatoes are juicy and slightly charred.
- Spoon the creamy polenta onto a serving dish and top with the blistered cherry tomatoes. Drizzle with a little more olive oil if desired and garnish with fresh herbs like basil or parsley for extra flavor or more grated parm.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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