Creamy Cheesy Polenta with Cherry Tomatoes

Yield: 2

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Polenta with Cherry Tomatoes and Buratta

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Ingredients

• 6 cherry tomatoes
• 1 teaspoon olive oil
• Salt and pepper
• 1 garlic clove, minced
• 1 teaspoon salt
• ½ cup instant polenta
• 2 cups water
• 2 and ½ tablespoons parmesan cheese
• 1 tablespoon unsalted butter
• 1 small burrata

Preparation

Preheat Oven:

1. Preheat oven to 450℉.

Roast Tomatoes:

1. Arrange cherry tomatoes on a small baking sheet.
2. Toss the tomatoes with olive oil, salt, and pepper.
3. Roast in the preheated oven for 10 minutes, until they are burnished and starting to pop.
4. Remove from the oven and toss the roasted tomatoes with minced garlic and sliced basil.

Cook Polenta:

1. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil.
2. Gradually add the polenta while stirring to avoid lumps.
3. Cook for about 3-4 minutes, stirring frequently.
4. Reduce the heat to low and simmer for an additional 20 minutes, stirring occasionally.
5. Add grated Parmesan and butter to the polenta.
6. Stir until the butter melts and the cheese is incorporated.

Assemble and Serve:

1. Divide the creamy polenta between two bowls.
2. Top each bowl with 3 roasted tomatoes and half of a small burrata.
3. Serve immediately, allowing the warmth of the polenta to melt the burrata.

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