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
Scale
- 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