Creamy Polenta with Blistered Cherry Tomatoes

I planted some tomatoes back in the June and now my plants are bursting with tomatoes! I love eating them straight from the vine. There’s so many ways to enjoy them, but pan-roasting the tomatoes like I did in this recipe makes them extra sweet and caramelized. They are the perfect topper for this creamy, cheesy polenta. Serve this dish with grilled sausage, steak or salmon for an elegant summer meal.

1. Bring water to a boil in a large saucepan. Reduce heat to low, then add baking soda, 2 teaspoons salt and cornmeal and whisk to combine. Cook, whisking often, until creamy, about 20 minutes.

2. Meanwhile, place olive oil and tomatoes in a large skillet. Turn heat to medium and cook until the tomatoes are starting to blister, stirring occasionally. Add garlic, 1/2 teaspoon salt and freshly ground black pepper (to taste) and cook for 30 seconds longer. Remove pan from heat.

3. Once the polenta is creamy, add butter, parmesan and cream and whisk to combine. Scoop polenta into a serving bowl and top with roasted tomatoes. Garnish with fresh basil.

Creamy Polenta with Blistered Cherry Tomatoes

Serves 6

All you need:

6 cups water

Pinch of baking soda

2 1/2 teaspoons salt, divided

1 1/2 cups cornmeal

1 tablespoon olive oil

1 cup cherry tomatoes (yellow and/or red)

2 peeled garlic cloves, minced

Freshly ground black pepper

2 tablespoons unsalted butter

1/2 cup freshly grated parmesan cheese

1/4 cup cream

5 fresh basil leaves, sliced thin

All you do:

1. Bring water to a boil in a large saucepan. Reduce heat to low, then add baking soda, 2 teaspoons salt and cornmeal and whisk to combine. Cook, whisking often, until creamy, about 20 minutes.
2. Meanwhile, place olive oil and tomatoes in a large skillet. Turn heat to medium and cook until the tomatoes start to blister, stirring occasionally. Add garlic, 1/2 teaspoon salt and freshly ground black pepper (to taste) and cook for 30 minutes longer. Remove pan from heat.
3. Once the polenta is creamy, add butter, parmesan and cream and whisk to combine. Scoop polenta into a serving bowl and top with roasted tomatoes. Garnish with fresh basil.