Sun-Kissed Tomato Polenta
Creamy and comforting polenta is elevated with the vibrant flavors of sun-ripened tomatoes and a medley of fresh herbs. This dish is perfect for savoring the taste of summer, with each spoonful delivering a burst of tangy sweetness balanced by aromatic herbs. The velvety polenta forms a luscious base that complements the bright flavors of the tomatoes and herbs.
ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 4 ripe tomatoes, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
steps
- 1.
In a saucepan, bring water to a boil, then add salt. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 30 minutes or until thickened to desired consistency.
- 2.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for a minute until fragrant. Add the chopped tomatoes and cook for about 7-8 minutes, until softened. Season with salt and pepper to taste.
- 3.
In another small skillet, melt the butter over low heat. Add the fresh herbs (basil, thyme, and rosemary) and let them infuse the butter for a minute or two.
- 4.
Once cooked, remove the polenta from the heat and stir in the herb-infused butter. Mix until well combined and creamy.
- 5.
To serve, spoon a generous portion of the creamy polenta onto a plate. Top with the sautéed tomatoes and drizzle any remaining tomato juices over the dish. Sprinkle with grated Parmesan cheese for an extra touch of decadence.
- 6.
Enjoy this comforting and flavorful polenta dish immediately while the flavors are at their peak.
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