Cheesy Polenta with Balsamic Cherry Tomatoes is a comforting dish that’s so creamy and full of flavour you’ll be sad when its all gone! Cheesy Parmesan polenta and blistered cherry tomatoes, drizzled with a balsamic glaze makes this dish absolutely mouthwatering!
If you are a fan of flavourful, jammy tomatoes, then you are going to love this dish as much as I do! Add a creamy, Parmesan polenta base and a balsamic glaze and you have a dish that is bursting with flavour and cozy vibes!
I love a dish like this that combines all of the things I love all wrapped into one. Juicy blistered toms, a sweet balsamic glaze, and a creamy component (anyone who knows me knows I love a good creamy dish!) It’s perfect anytime of year but we especially love to whip this up to use up all the cherry tomatoes from our garden!
Our cherry tomato plants are currently producing dozens of these and we really can’t eat them fast enough. Needless to say, they are making there way into most of our meals these days and I am certainly not mad about it!
How to make Cheesy Polenta with Balsamic Cherry Tomatoes
This dish is easy to make and quick too, which is my kinda meal! Quick, easy and delicious. This meal is essentially 2 different components that come together to make something spectacular: the jammy toms and the cheesy polenta.
To make this dish, you will need the following for the tomato portion:
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze
- salt and pepper
To make the cheesy, creamy polenta, you will need:
- 3 cups chicken broth
- 3/4 cup grits or polenta
- 2 tablespoons butter
- 1/3 cup Parmesan cheese
- pepper
To make this meal, I start with the tomatoes. I heat olive oil in a skillet over medium heat and add the cherry tomatoes. I stir them for a few minutes until they begin to soften. You will know they are ready when they start burst. Once they are ready, I remove them from the heat and season them with salt and pepper and some balsamic glaze. Everything gets stirred to coat the tomatoes evenly.
Once the tomatoes are ready, I bring 3 cups of chicken broth to a boil. I add the polenta and lower it to medium heat. The polenta cooks for approximately 15 minutes, as I stir frequently. Once its cooked, I remove it from the heat and stir in the butter, Parmesan cheese and pepper.
That’s pretty much it! I then spoon the polenta into bowls and top it with the cherry tomatoes. Yum, yum and YUM!
I hope you enjoy this meal as much as I do! Bon appetit!
-Cathy
You may also like:
Cheesy Polenta with Chicken and Swiss Chard
Roasted Cherry Tomatoes
Cheesy Polenta with Balsamic Cherry Tomatoes
Ingredients
For the tomatoes:
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze
- salt and pepper
For the polenta:
- 3 cups chicken broth
- 3/4 cup grits or polenta
- 2 tablespoons butter
- 1/3 cup Parmesan cheese
- pepper
Instructions
- Heat olive oil in a skillet over medium heat and add cherry tomatoes. Stir for a few minutes until they begin to soften. Remove from heat. Season with salt and pepper and add balsamic glaze. Stir to coat evenly.
- Bring 3 cups of chicken broth to a boil. Add the polenta and lower to medium heat. Cook for approximately 15 minutes, stirring constantly. Remove from heat and stir in butter, Parmesan cheese and pepper.
- Spoon polenta into bowls and top with the cherry tomatoes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Pingback: Avocado Tuna Melt - Herbs & Flour