Polenta Recipe
Prepared with herbs, cream cheese, and imported cheeses finished with an oven roasted roma tomato sauce
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Ingredients
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Polenta
Herbs
Oven Roasted Roma Tomato Sauce
Method
Prepare Polenta
- 1
Cook the Polenta
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt to the water.
- 2
Add the Polenta
Gradually whisk in 1 cup of polenta to the boiling water, stirring continuously to prevent lumps.
- 3
Simmer
Reduce heat to low and cook the polenta for about 30 minutes, stirring frequently until it thickens.
- 4
Incorporate Cream Cheese and Cheeses
Once thickened, remove from heat and stir in 4 oz of cream cheese and 1 cup of imported cheeses until melted and smooth.
- 5
Add Herbs and Seasoning
Mix in 2 tbs chopped fresh basil, 1 tbs chopped fresh thyme, and 1 tsp black pepper. Adjust seasoning to taste.
Make the Tomato Sauce
- 6
Preheat Oven
Preheat your oven to 400°F (200°C).
- 7
Prepare Tomatoes
Place the halved Roma tomatoes on a baking sheet, cut side up.
- 8
Season the Tomatoes
Drizzle with 2 tbs olive oil and sprinkle with 1 tsp salt, 1 tsp black pepper, and 3 minced garlic cloves.
- 9
Roast the Tomatoes
Roast in the preheated oven for 25-30 minutes until the tomatoes are soft and slightly caramelized.
- 10
Finish the Sauce
Remove from oven and drizzle with 1 tbs balsamic vinegar. Allow to cool slightly, then blend until smooth for the sauce.
Serve
- 11
Plate the Dish
Spoon the creamy polenta onto plates and top with the oven roasted Roma tomato sauce.
- 12
Garnish
You can garnish with additional fresh herbs if desired.