Herb Tomato Polenta has quickly become one of my favorite go-to meals, and I think you’re going to love it too! The creamy, velvety polenta base, kissed with Parmesan, is topped with blistered tomatoes, garlic, and fragrant fresh basil, creating a dish that’s both comforting and elegant. It’s such a wonderfully versatile dish; I often serve it as a satisfying vegetarian main course, but it also shines as a sophisticated side dish. This polenta with fresh tomatoes and herbs is pure magic on a plate. Let’s get cooking!
Why You’ll Love This Herb Tomato Polenta
You’re going to adore this delightful dish for so many reasons:
- It boasts an unbelievably creamy texture that just melts in your mouth.
- We use vibrant, fresh ingredients like blistered tomatoes and basil for amazing flavor.
- It’s surprisingly quick preparation, making it perfect for busy weeknights.
- This is pure comfort food at its finest, warming you from the inside out.
- It’s wonderfully vegetarian-friendly, satisfying even meat-eaters.
- As an easy Herb Tomato Polenta, it’s approachable for cooks of all levels.
- You’ll achieve that perfect creamy Herb Tomato Polenta with minimal fuss.
- It’s naturally gluten-free, so everyone can enjoy it!
Ingredients for Herb Tomato Polenta
Gather these simple ingredients to create this delightful polenta with basil and tomato. The Parmesan cheese is key for achieving that luxuriously creamy base, while the fresh basil and lemon zest add a burst of brightness to the blistered tomatoes.
- 1 tablespoon olive oil, plus extra for drizzling – for blistering the tomatoes
- 1 pint grape tomatoes – they burst beautifully
- 1 clove garlic, thinly sliced – adds a subtle savory note
- Kosher salt and freshly ground black pepper, to taste – essential for flavor
- Zest of 1 lemon – for a zesty finish
- 4 to 6 fresh basil leaves, torn – adds fresh, aromatic flavor
- 1½ cups medium-grind stone-ground cornmeal – the heart of our polenta
- Pinch of baking soda – helps create a smoother texture
- 1½ teaspoons kosher salt (for cooking water) – seasons the polenta as it cooks
- ½ cup grated Parmesan cheese, plus more for serving – for that irresistible creaminess and salty bite
- 2 tablespoons unsalted butter – adds richness
- ¼ to ½ cup milk (as needed) – to achieve your perfect creamy consistency
How to Make Herb Tomato Polenta
Let’s get started on this fantastic Herb Tomato Polenta! Follow these simple steps for a truly delicious meal. We’ll first focus on cooking the polenta until it’s perfectly creamy, then we’ll blister some sweet tomatoes with garlic for a vibrant topping.
- Step 1: Begin by bringing 6 cups of water to a rolling boil in a heavy-bottomed saucepan. Once boiling, reduce the heat to low. Stir in a pinch of baking soda and 1½ teaspoons of kosher salt. Now, slowly whisk in the 1½ cups medium-grind stone-ground cornmeal. It’s important to whisk slowly to prevent any lumps from forming. Let this simmer, stirring vigorously every few minutes, for about 30 minutes until it reaches a wonderfully creamy consistency.
- Step 2: While the polenta simmers, let’s prepare the tomato topping. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the 1 pint grape tomatoes and cook them until they start to blister nicely, which should take about 8–10 minutes. Toss in the 1 clove garlic, thinly sliced, along with some kosher salt and freshly ground black pepper. Cook for just 1 more minute, then remove the skillet from the heat.
- Step 3: Now, let’s finish the polenta base. Stir the ½ cup grated Parmesan cheese and 2 tablespoons unsalted butter into the cooked polenta. This is where the magic happens for that rich, creamy texture! Add ¼ to ½ cup of milk gradually, stirring until you reach your desired creaminess. I like mine quite smooth. Stir in the zest of 1 lemon for a bright, fresh flavor, and taste to adjust the seasoning as needed.
- Step 4: Time to assemble your masterpiece! Transfer the creamy polenta to a serving bowl. Spoon the blistered tomatoes and garlic mixture over the top. Scatter the 4 to 6 fresh basil leaves, torn, over everything. Finish with a drizzle of extra olive oil and a generous sprinkle of more Parmesan cheese. This is a great way of how to cook polenta with tomatoes and herbs!
Pro Tips for the Best Herb Tomato Polenta
I’ve discovered a few tricks that elevate this dish from good to absolutely amazing. Follow these tips for the most delicious and satisfying experience.
- Always use medium-grind stone-ground cornmeal; instant polenta won’t give you the same creamy texture.
- Don’t skip the baking soda – it really helps create a smoother, more velvety polenta.
- Cook the polenta low and slow, stirring frequently, to develop that perfect creamy consistency.
- Fresh basil and lemon zest are crucial for brightness, so use them generously!
What’s the secret to perfect Herb Tomato Polenta?
The real magic for a truly savory Herb Tomato Polenta lies in a few key techniques. Whisking the cornmeal in slowly prevents lumps, and cooking it low and slow with frequent stirring is essential for creaminess. Don’t forget the fresh basil and lemon zest – they add that essential brightness that makes the dish sing! For more tips on achieving perfect creamy textures, check out this guide on making creamy desserts.
Can I make Herb Tomato Polenta ahead of time?
While it’s definitely best served fresh, you can make this polenta ahead. If you have leftovers, simply reheat them gently on the stovetop with a splash of milk or broth to restore that wonderful creaminess. It’s still delicious the next day!
How do I avoid common mistakes with Herb Tomato Polenta?
To avoid lumps, always whisk the cornmeal in slowly and gradually. For a creamy texture, ensure you cook the polenta for the full 30 minutes, stirring often. To prevent blandness, season generously with salt and pepper, and don’t skimp on the fresh basil and lemon zest for a truly flavorful Simple Herb Tomato Polenta. If you’re looking for other simple recipes, you might enjoy these easy homemade cookies.
Best Ways to Serve Herb Tomato Polenta
This versatile dish is fantastic whether you’re looking for a satisfying vegetarian main course or an elegant side dish. I love serving it as a hearty main, perhaps with a simple green salad on the side for a complete meal. Alternatively, this Herb Tomato Polenta side dish pairs beautifully with grilled chicken or flaky white fish, adding a burst of fresh flavor and creamy texture to any plate. For a similar flavor profile, consider trying this lemon chicken orzo with pesto recipe.
Nutrition Facts for Herb Tomato Polenta
Here’s a breakdown of what you can expect in each serving of this delicious dish:
- Calories: 350 (estimated)
- Fat: 15g
- Saturated Fat: 6g
- Protein: 10g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 6g
- Sodium: 700mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on nutritional content, you can consult resources on nutrition.gov.
How to Store and Reheat Herb Tomato Polenta
Properly storing and reheating this delightful Tomato Herb Polenta Dish ensures you can enjoy its creamy goodness long after the first meal. Once cooked, let the polenta cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. If you want to store it for longer, you can freeze portions for up to 3 months. Just make sure to use freezer-safe containers or bags.
When you’re ready to enjoy your leftovers, reheating is simple. On the stovetop, gently warm the polenta in a saucepan over low heat, adding a splash of milk or broth to help restore its creamy consistency. Alternatively, you can reheat individual portions in the microwave. Stir it halfway through to ensure even heating and a smooth texture. It’s a fantastic way to savor this dish again! If you enjoy creamy dishes, you might also like this mac and cheese soup.
Frequently Asked Questions About Herb Tomato Polenta
What is Herb Tomato Polenta?
Herb Tomato Polenta is a comforting dish featuring creamy polenta as its base, topped with a vibrant mixture of blistered tomatoes, garlic, fresh basil, and lemon zest. It’s a versatile dish that can be enjoyed as a satisfying vegetarian main course or an elegant side dish. Many people love this Herb and Tomato Polenta Recipe because it’s naturally gluten-free and bursting with fresh, savory flavors.
What kind of cornmeal is best for this Herb Tomato Polenta recipe?
For the best texture in this Herb Tomato Polenta, I highly recommend using medium-grind stone-ground cornmeal. This type of cornmeal has a slightly coarser texture that results in a creamier, more satisfying polenta compared to instant or fine-grind varieties. It truly makes a difference!
Can I add other vegetables to my Herb Tomato Polenta?
Absolutely! This dish is wonderfully adaptable. You can easily add sautéed mushrooms, wilted spinach, roasted bell peppers, or even some grilled zucchini to your Herb Tomato Polenta for extra flavor and nutrients. Feel free to get creative with what you have on hand! For more vegetable ideas, explore this corn and avocado salad.
What cheese works well in Herb Tomato Polenta?
While Parmesan cheese is my favorite for its salty, nutty flavor and excellent melting qualities, other cheeses can work well too. Gruyère adds a lovely depth, and a sharp white cheddar can give it a nice tang. For a vegan version of this Herb Tomato Polenta, nutritional yeast and a dairy-free Parmesan alternative work beautifully.
Variations of Herb Tomato Polenta You Can Try
Once you’ve mastered the basic recipe, you can get creative with this delicious dish! This Gluten-free Herb Tomato Polenta is so adaptable. For a dairy-free option, swap the Parmesan and butter for a good quality vegan Parmesan and a touch of olive oil. If you prefer a baked version, pour the finished polenta into a baking dish, top with the tomato mixture, and bake at 375°F (190°C) for about 15-20 minutes until bubbly. You can also amp up the flavor by stirring in sautéed mushrooms, wilted spinach, or even a pinch of red pepper flakes for a little heat. For another delightful baked dish, try this blueberry cream cheese crumb cake.
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Amazing Herb Tomato Polenta: Creamy Delight
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Herb and Tomato Polenta recipe features a creamy, velvety Parmesan polenta base topped with blistered tomatoes, garlic, fresh basil, and lemon zest for a comforting and elegant dish. It’s naturally gluten-free and versatile, perfect as a vegetarian main or a side dish.
Ingredients
- For the Tomato Topping:
- 1 tablespoon olive oil, plus extra for drizzling
- 1 pint grape tomatoes
- 1 clove garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- 4 to 6 fresh basil leaves, torn
- For the Polenta Base:
- 1½ cups medium-grind stone-ground cornmeal
- Pinch of baking soda
- 1½ teaspoons kosher salt (for cooking water)
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- ¼ to ½ cup milk (as needed)
Instructions
- Cook the Polenta: Bring 6 cups of water to a boil in a heavy-bottomed saucepan. Reduce heat to low, add baking soda and salt. Slowly whisk in cornmeal to prevent lumps. Simmer, stirring vigorously every few minutes, for about 30 minutes until creamy.
- Roast the Tomatoes: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add tomatoes and cook until blistered, 8–10 minutes. Add garlic, salt, and pepper. Cook 1 more minute, then remove from heat.
- Finish Polenta: Stir Parmesan and butter into cooked polenta. Add milk gradually to reach desired creaminess. Stir in lemon zest and adjust seasoning.
- Assemble: Transfer polenta to a serving bowl. Top with roasted tomatoes, garlic, and torn basil. Drizzle with olive oil and sprinkle with extra Parmesan before serving.
Notes
- Whisk cornmeal slowly into boiling water to prevent lumps.
- Cook low and slow for creamy texture.
- Use fresh basil and lemon zest for brightness.
- Customize with sautéed mushrooms, spinach, or poached eggs.
- Reheat leftovers with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Simmering, Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl