Creamy Parmesan Polenta with Burst Tomatoes
Soft, buttery polenta topped with garlicky burst tomatoes and a shower of parmesan.
Submitted by Mara Ellis
Prep
10 mins
Cook
25 mins
Total
35 mins
Servings
4
Steps
- 1
Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, garlic, and salt, then cook for 8 to 10 minutes until the tomatoes slump and burst.
- 2
Meanwhile, bring the water or broth to a gentle boil in a saucepan.
- 3
Whisk in the polenta slowly, lower the heat, and cook, stirring often, until thick and tender, about 15 minutes.
- 4
Stir the butter, parmesan, and a few turns of black pepper into the polenta.
- 5
Spoon the polenta into bowls and top with the burst tomatoes and any juices from the skillet.
- 6
Finish with more parmesan and basil or red pepper flakes if using, then serve warm.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a spoonful of mascarpone or ricotta to the polenta for an even silkier finish.
- Top with crispy mushrooms or white beans if you want to make it feel heartier.
- Use broth instead of water for deeper flavor without any extra work.
- A little lemon zest over the tomatoes wakes the whole bowl up right at the end.