HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
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Hloniphani Ncube
[email protected]This recipe is a great way to use up leftover polenta. I added some chopped sun-dried tomatoes and kalamata olives for a little extra flavor.
Exactly Malatji
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the polenta and the herbs and tomatoes added a nice touch. I will definitely be making this again.
Md Mofazzol Hossain
[email protected]This recipe is a keeper! The polenta was creamy and flavorful, and the herbs and tomatoes added a nice freshness. I will definitely be making this again.
Abdullah Ameen
[email protected]I'm not a big fan of polenta, but I thought this recipe was pretty good. The polenta was creamy and flavorful, and the herbs and tomatoes added a nice touch. I would definitely make this again.
Bdabir Bapire
[email protected]I would give this recipe a 3 out of 5 stars. It's easy to make and the polenta turned out well, but the flavor was a little bland.
Haadi gujjar
[email protected]I thought this recipe was just okay. The polenta was a little too soft for my taste and the herbs and tomatoes didn't really stand out.
Yuli Andrea Castro
[email protected]I was a little disappointed with this recipe. The polenta was bland and the herbs and tomatoes didn't add much flavor.
My number My number
[email protected]I followed the recipe exactly and the polenta turned out perfectly. It was creamy and flavorful, and the herbs and tomatoes added a nice touch. I will definitely be making this again.
Methodic One
[email protected]I've made this recipe several times now and it's always a winner. It's easy to make and always turns out great.
Alissa Reynolds
[email protected]I made this dish for dinner last night and it was a hit with my family! The polenta was creamy and flavorful, and the herbs and tomatoes added a nice freshness.
Kaiyah Exe
[email protected]This recipe is a great way to use up leftover polenta. I added some chopped sun-dried tomatoes and kalamata olives for a little extra flavor.