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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Awosanya Seyi
[email protected]I would definitely make this dish again. It was a great way to add some variety to my weeknight dinner menu.
Hertog Yo
[email protected]Overall, this polenta dish was a success. It was flavorful, easy to make, and a great way to use up leftover tomatoes.
Matthew Uristegui
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Malik Usman
[email protected]This polenta dish was a great way to use up leftover tomatoes. I also added some chopped zucchini and it was delicious!
Ope Yemi
[email protected]I found this recipe to be a bit too complicated. I think it would have been easier if there were fewer steps.
Paul West
[email protected]This polenta dish was incredibly flavorful and satisfying. The combination of herbs and tomatoes was perfect.
kuroko stare
[email protected]This recipe was a bit too spicy for my taste. I think I would have preferred it to be milder.
Ellie Quinn
[email protected]I made this dish for a party and it was a big hit. Everyone loved the unique flavor of the herbs and tomatoes.
Prageeth Perera
[email protected]This polenta dish was a great way to get my kids to eat their vegetables. They loved the colorful tomatoes and herbs.
Steve Armstrong
[email protected]The polenta was a bit too firm for my taste. I think I would have preferred it to be creamier.
Bilal Burfat
[email protected]This dish was a great way to use up leftover polenta. I added some sautéed mushrooms and it was delicious!
Muhammad Shaban
[email protected]I found this recipe to be a bit too time-consuming. It took me over an hour to make.
Nana Hemaa Lyrical
[email protected]Overall, this polenta dish was a success. It was flavorful, easy to make, and a great way to use up leftover tomatoes.
MD.Shafol Babu
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning.
Pashupati Bhatt
[email protected]This polenta dish was easy to make and packed with flavor. The herbs and tomatoes added a nice touch of freshness and brightness.
rabiul hasnayn
[email protected]I tried this recipe last night and it was a hit! My family loved the creamy texture of the polenta and the tangy flavor of the tomatoes. Definitely a keeper!
Nina Villegas
[email protected]This polenta dish was a delight! The combination of herbs and tomatoes created a flavorful and aromatic dish that was both comforting and satisfying.