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Creamy Basil Polenta with Roasted Tomatoes, a great way to use up the garden tomatoes and basil! Plus, enter to win a fun giveaway!
There is nothing better than fresh garden tomatoes and basil, especially when you put them together. They are a match made in heaven. Our garden is producing tomatoes and basil like crazy so I am I trying to use them in every way I can. My new favorite way to enjoy our garden tomatoes and basil is in this Creamy Basil Polenta with Roasted Tomatoes recipe.
For our third Kitchen Conversations,it’s all about simple back-to-school meals, and this recipe definitely fits the bill. While Caleb may not be heading to school this fall, I know it’s a struggle for any family to get dinner on the table during the busy weeknights. With this recipe, we had dinner on the table in under 30 minutes and it sure was tasty! Creamy Basil Polenta with Roasted Tomatoes is going to be a regular meal at our house. Plus, it’s a great way to use up the end of the summer tomatoes and basil!
This recipe is as simple as can be. I’m always looking for quick easy and weeknight recipes, and this is one of them! You only need a few ingredients to make this tasty meal: polenta,Land O Lakes® Butter, Parmesan cheese, milk, basil, grape tomatoes, garlic and a little olive oil.
We used instant polenta to keep the recipe quick and easy. When dinner time rolls around, we are always looking for simple recipes that we can get on the table in a hurry. We added a Half Stick of Land O Lakes butter to add creaminess to the polenta. One half stick was the perfect amount!
We also added milk, parmesan cheese, and freshly chopped basil to the polenta.
We roasted grape tomatoes with garlic and olive oil in the oven. They only took 20 minutes to roast and made our house smell amazing!
We spooned the polenta into bowls and added the roasted tomatoes. We sprinkled on a little extra parmesan cheese for presentation and for extra cheesiness!
When I went to Chicago with Land O Lakes, we had a Kitchen Conversation about simple back to school meals at BlogHer and this recipe definitely fits the bill. We had dinner on the table in under 30 minutes and it sure was tasty! Creamy Basil Polenta with Roasted Tomatoes is going to be a regular meal at our house. Plus, it’s a great way to use up the end of the summer tomatoes and basil!
Looking for a quick and easy meal for back to school, or anytime, make Creamy Basil Polenta with Roasted Tomatoes. Oh, and this recipe is Caleb approved. He devoured his bowl!
We also have a fun Land giveaway for you today! The giveaway includes Land O’ Lakes Butter, a Le Creuset Two-in-One Pan, a serving bowl and butter dish from Anthropologie, a cheese grater, and wooden serving set. Use the PromoSimple Widget below to enter!
Vegetarian
Creamy polenta with butter, parmesan cheese, and basil. Top with roasted tomatoes for a simple and delicious meal!
Cook Time 20 minutes mins
Total Time 25 minutes mins
Ingredients
- For the roasted tomatoes:
- 2 cups grape tomatoes
- 3 cloves garlic
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the polenta:
- 1 9 oz. package instant polenta
- 4 tablespoons of butter 1 Land O Lakes half stick
- 1 1/4 cup milk
- 1/2 cup shredded parmesan cheese
- 1/3 cup chopped basil
- Salt and black pepper to taste
Instructions
1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
3. Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Disclosure-this post is in partnership with Land O’ Lakes for their Kitchen Conversations blogger program, but our opinions are our own. We love Land O Lakes butter!
FAQs
Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth.
Why is my polenta not creamy? ›
**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.
What do Italians eat with polenta? ›
As a soft, just-cooked porridge, polenta owns a sweet corn flavor and robust texture. It takes on the flavors of its added ingredients, which can be as simple as its traditional partners, butter and cheese. Often porridge-style polenta is served topped with sautéed seasonal vegetables, meats and seafood. Get creative!
What is the secret to making polenta? ›
Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.
What's the difference between grits and polenta? ›
Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits.
What is difference between cornmeal and polenta? ›
Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.
How do you make polenta taste better? ›
The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.
What makes the best polenta? ›
In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.
What meat goes best with polenta? ›
You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.
Which country eats the most polenta? ›
Polenta is grown and eaten a lot in northern Italy, in the Piedmont region. A version is also eaten in Corsica made with chestnut flour.
I'm sure you've eaten polenta before; you just might not remember it. It's that menu item at Italian restaurants that's always tucked away inconspicuously, around the risotto.
Do you have to stir polenta constantly? ›
It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.
Is semolina the same as polenta? ›
What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.
Can you make polenta ahead and reheat? ›
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
How do you keep polenta from getting hard? ›
The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.
How do you hold polenta for service? ›
One last tip: You can hold the polenta for a short time if you want to make it ahead for a party. Keep it covered and pop it back over low heat every ten or 15 minutes and give it a stir to keep it from getting too stiff. If necessary, add a bit of liquid (water, half 'n' half or cream) to loosen it up.
How long does creamy polenta last in the fridge? ›
In general, cooked polenta can be stored in an airtight container in the refrigerator for about 4 to 5 days. However, it's essential to use your judgment and check for any signs of spoilage, such as an off smell, changes in color, or the presence of mold.
