Rich, creamy, savory, and super satisfying, this Sauteed Tomatoes Polenta will be ready in less than 10 minutes as we are using instant polenta.
This post was originally posted in April 2015. I have taken and uploaded new photos while the recipe and blog post remain unchanged.
To be honest, my kitchen adventures are about these kicks. It’s kind of balancing out, and usually, I lose going ridiculously far. The good example is cake doughnuts which I’ve been baking unstoppably for a few months now.
I guess that means being a passionate person. Yes, I am a very passionate guy!
On the other hand, polenta is definitely not doughnuts. I mean at least it’s a healthier thing to make, without any notorious background. And thus, there is nothing to be embarrassed cooking, eating and posting the pictures of your polenta on the Internet.
I’ve noticed polenta is a fancy dish these days, too. There are plenty of whimsical toppings to make a gourmet happy!
And everybody seems to love it. Perhaps, except my man – he’s got a skeptical eye at polenta which is totally strange. But I am okay with that since this means I don’t need limiting myself in ingredients. I can grab sun-dried tomatoes, blue cheese, and some other things at which my food taster has a skeptical eye. Ups, that was a spoiler :) Anyways, stay tuned and you will find some lovely ideas to liven up your polenta!
There is a new slogan – forget a doughnut, make a plate of polenta! (And have a doughnut later on).
What’s your favorite polenta, friends?
For soft polenta, use 2 cups of water and 1/3 cup polenta. For a firm one, use 2 cups of water and 1/2 cup of polenta. In this recipe, the instant polenta was used. Other kinds of polenta require more time - check the package info.
- 1/3 - 1/2 cup instant polenta (3-5 minutes cooking)
- 2 cups water
- generous pinch of salt
- 1 tablespoon butter
- 1,5 cups grape tomatoes
- 1 tablespoon salted butter
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1-2 teaspoons basil paste (substitute for more fresh basil)
- some fresh basil
- salt, optional
- black pepper, to taste
- 2 tablespoons feta, crumbled
- To prepare the tomatoes topping, melt the butter. Saute the tomatoes at over medium heat, for 3-5 minutes or until the tomatoes start to wilt. Add the balsamic, basil paste, sugar, pepper and salt (if using) and cook for a few additional minutes. Off the heat.
- To cook the polenta, bring a pot of the salted water to a boil. Add the polenta and bring to a boil, constantly stirring with a whisk.
- Reduce heat and let it simmer and thicken up for a few minutes or until ready, stirring all the time.
- Off the heat. Add the butter, cover and let stand for a minute. Make sure you've got enough salt. Stir again and arrange on a plate.
- Top with the tomatoes, sprinkle with the fresh basil and serve at once!