Creamy polenta and cherry tomatoes

If I was asked to name my favorite “comfort food” dish, I think I would definitely say creamy polenta. To make it, all you have to do is take a look in the cupboard and the fridge to find the few ingredients you need to make it. Very little time and effort are then required to achieve it.
We go to the table as soon as it’s ready and we enjoy this hot and creamy polenta. A delight!

The polenta is enough on its own. But I also like to accompany it with various things. With a ragù, it’s to die for! But hey, there, it can not be improvised. With cherry tomatoes, it is also very good. Just fry them with some fresh herbs, like oregano.

This is a perfect dish for dinner. After a busy day, there will be nothing more pleasant, believe me!

Creamy polenta and cherry tomatoes:

500ml vegetable stock
375ml milk
175g polenta (fast cooking)
40 g parmesan
40g butter
salt pepper
250g cherry tomatoes
1 tbsp olive oil
1 sprig of oregano (or marjoram)

  • In a saucepan, bring the broth and milk to a boil.

Pour the polenta over it while mixing.
Cook over medium heat until thickened, stirring constantly, for about 2 to 3 minutes.
Off the heat, add the grated parmesan and butter.

Meanwhile, cook the whole tomatoes and the oregano leaves in the oil over medium heat.
Season.

Season, mix and serve the polenta immediately with the lightly candied tomatoes.

  • In the Thermomix, put the broth and milk in the bowl.

Heat for about 5 minutes at 90°C and speed 2.

Cook the whole tomatoes and the oregano leaves in the oil over medium heat.
Season.

Restart for 3 minutes at 90°C and speed 3 and gradually add the polenta through the opening.
Add the grated parmesan and butter 20 seconds before the end.
Season, mix and serve immediately with the lightly candied tomatoes.

To finish: instead of vegetable broth, you can use chicken broth.


Also accompany pan-fried zucchini, or eggplant.

Leave a Comment