Creamy Polenta with Blistered Cherry Tomatoes
Polenta with blistered cherry tomatoes is a dish that's both comforting and fancy. It's great for a quick weeknight meal or as a side dish for a special occasion. Whether you're new to cooking polenta or looking for a fresh way to enjoy it, this combo of creamy polenta and juicy tomatoes is sure to become a favorite. Just use quality ingredients and follow a few simple tips, and you'll have a dish that's bursting with flavor and looks amazing.
4 servings
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.