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Creamy Polenta with Burst Tomatoes and Basil

A close-up of creamy Polenta with Burst Tomatoes and Basil, topped with fresh herbs and Parmesan cheese.
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A recipe for smooth, creamy polenta topped with quickly cooked cherry tomatoes that burst open, seasoned with fresh basil and garlic.

Ingredients

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  • 4 cups water or chicken broth
  • 1 cup yellow cornmeal (medium grind)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions

  1. Bring the water or broth and salt to a boil in a heavy-bottomed saucepan.
  2. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low.
  3. Cook the polenta, stirring frequently with a wooden spoon or whisk, for 25 to 30 minutes, or until it pulls away from the sides of the pot and is creamy.
  4. While the polenta cooks, prepare the topping. Heat the olive oil in a separate skillet over medium-high heat.
  5. Add the tomatoes to the hot skillet. Cook, shaking the pan occasionally, until the skins begin to blister and some tomatoes burst, about 5 to 7 minutes.
  6. Add the minced garlic to the tomatoes and cook for 1 minute until fragrant. Remove the skillet from the heat.
  7. Stir the butter and Parmesan cheese into the cooked polenta until fully melted and incorporated. Season with pepper.
  8. Gently fold most of the chopped basil into the polenta.
  9. Spoon the creamy polenta into bowls. Top immediately with the burst tomato and garlic mixture. Garnish with the remaining fresh basil.

Notes

  • For richer polenta, substitute half the water with milk or heavy cream.
  • If you prefer a smoother texture, use instant polenta, which cooks in about 5 minutes, but follow the liquid ratio on its package.
  • Add a splash of balsamic vinegar to the tomatoes just before removing them from the heat for added depth.

Nutrition

Find it online: https://recipesfleet.com/polenta-with-burst-tomatoes-and-basil/