Creamy parmesan polenta with cherry tomato salsa
Did you ever wonder whether there was such a thing as Summer comfort food? Well, there is, and this basic recipe proves it in no time with great panache. Imagine a meltingly creamy and cheesy polenta catching pieces of warm, uncooked, juicy and soft tomatoes, ultra fresh coriander and sharp shallot bits. Are you getting an uncontrollable craving, all the while picturing yourself savouring it in your sunny garden? Point made.

Creamy parmesan polenta with cherry tomato salsa

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Recipe by: Anne-Laure at Tasty Diaries
Busy:20 min, Total prep time: 20 min
Serves: 2 
Prepare the salsa: stem and quarter the tomatoes and mix them delicately with the shallots, a good dash of olive oil, a drizzle of balsamic vinegar and the coriander. Season with salt and pepper to taste and set aside.

Cook the polenta according to packet instructions. Typically for a creamy polenta, bring to the boil 500 mL water with sea salt. Once the water is boiling, reduce the heat to a low simmer. Whisking the water constantly, pour the dry polenta in a thin stream into the water. Keep stirring during the entire cooking time required by the instructions (about one minute for instant polenta) to prevent lumps from forming.

When ready, stir in two thirds of the parmesan and all the mascarpone. Add a bit of warm water to soften the polenta further if needed, then stir in delicately two thirds of the salsa.

Serve the polenta in large bowls with a spoonful of the remaining salsa on top and parmesan flakes. Enjoy immediately.

Prepare the salsa: stem and quarter the tomatoes and mix them delicately with the shallots, a good dash of olive oil, a drizzle of balsamic vinegar and the coriander. Season with salt and pepper to taste and set aside.

Cook the polenta according to packet instructions. Typically for a creamy polenta, bring to the boil 500 mL water with sea salt. Once the water is boiling, reduce the heat to a low simmer. Whisking the water constantly, pour the dry polenta in a thin stream into the water. Keep stirring during the entire cooking time required by the instructions (about one minute for instant polenta) to prevent lumps from forming.

When ready, stir in two thirds of the parmesan and all the mascarpone. Add a bit of warm water to soften the polenta further if needed, then stir in delicately two thirds of the salsa.

Serve the polenta in large bowls with a spoonful of the remaining salsa on top and parmesan flakes. Enjoy immediately.

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Rating: 3.0/5 (2 votes cast)
Creamy parmesan polenta with cherry tomato salsa, 3.0 out of 5 based on 2 ratings
Depending on the age and type of polenta it can take anywhere between 1 and 90 minutes to cook! With pre-cooked dry polenta you will be within the 1 to 10 min range, so check the instructions as you buy it not to have a bad surprise when you get home.

For extra sharpness, add a clove of pressed garlic to the salsa.
Ingredients

400g cherry tomatoes (mix yellow and red if you can, the yellow tomatoes are gorgeously sweet
1 banana shallot, finely chopped
2 tablespoons coriander leaves
Olive oil
Balsamic vinegar
1 teaspoon sea salt and freshly ground pepper
120 g instant (or one-minute) polenta
40 g parmesan, flaked
2 generous teaspoons of mascarpone cream

One Comment to “Creamy parmesan polenta with cherry tomato salsa”

  • Emma

    June 10th, 2010 at 6:34 pm


    oooh sounds absolutely DELICIOUS – my idea of heaven on a plate…

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