Creamy Basil Polenta with Roasted Tomatoes
This Creamy Basil Polenta with Roasted Tomatoes is a comforting delight! Enjoy the rich polenta paired with sweet, roasted tomatoes for a perfect dish.
Servings: 4 servings
Ingredients
- 2 cups grape tomatoes
- 3 cloves garlic minced
- 1 tablespoon olive oil
- to taste Salt
- to taste black pepper
- 1 package instant polenta 19 oz.
- 4 tablespoons butter 1 half stick
- 1.25 cups milk
- 0.5 cup shredded parmesan cheese
- 1/3 cup chopped basil
Instructions
- Preheat your oven to 400°F (200°C) to ensure perfect roasting of the tomatoes.
- On a large baking sheet, combine the grape tomatoes and minced garlic. Drizzle with olive oil and season with salt and black pepper. Toss and spread in a single layer. Roast for 20-25 minutes until blistered and tender.
- While tomatoes roast, bring milk to a gentle simmer in a medium saucepan. Gradually whisk in the instant polenta, stirring continuously for 3-4 minutes until thickened.
- Reduce heat to low, stir in the butter, parmesan cheese, and chopped basil. Season with salt and black pepper, stirring until creamy.
- To serve, spoon polenta onto plates or bowls and top with roasted tomatoes and their juices. Garnish with fresh basil if desired.
Equipment
- Large baking sheet
- Medium Saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Knife and cutting board
Notes
- Use fresh basil for the best flavor.
- Let the tomatoes roast until they burst for enhanced sweetness.
- For a kick, add red pepper flakes when roasting.