Cherry Tomatoes and Basil on Polenta – a delicious recipe with water, polenta, tomatoes, extra-virgin olive oil, balsamic vinegar, Kosher. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large pot, bring the water to a boil.
2
While whisking, gradually pour the polenta into the water.
3
Reduce the heat to low and continue whisking for an additional minute.
4
Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot.
5
Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
6
While the polenta cooks, combine the cherry tomatoes, olive oil, balsamic vinegar, salt, pepper and basil in a medium bowl.
7
Set aside.
8
When the polenta has reached the desired texture, stir the salt and butter into the polenta until the butter is melted.
9
Serve the polenta topped with the tomato-basil mixture.
111
kcal
Calories
10
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 cups water, 1 cup polenta, 1 pound cherry tomatoes, quartered, 1 tablespoon extra-virgin olive oil, and more.
Yes, Cherry Tomatoes and Basil on Polenta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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