Tomato Mozzarella Polenta

This easy recipe for tomato mozzarella polenta adds sweet simmered tomatoes and cubed mozzarella cheese to creamy polenta for the perfect side dish or comfort food supper. Flavorful and delicious!

Now that bowl up there is filled with one of my favorite comfort food combos – sweet sautéed cherry tomatoes and cubes of fresh mozzarella floating on a bed of creamy, buttery polenta.  Or as the Southern husband likes to call them, grits.

And while we are on that topic, while I’m sure there is a difference between the two (and here’s a handy link from The Kitchn that tries to figure it out), it’s basically cornmeal that has been cooked lovingly on the stove until it is soft and scrumptious.   Potato, po-tah-to, grits, polenta, whatever you want to call it, it’s delicious!

Here’s how you make tomato mozzarella polenta!

Did I mention that you need cornmeal?  You can use any kind you like, but my favorite is this version made specifically for polenta by the amazing folks at Anson Mills.  (Even though I still tell the Southern husband it’s grits.)

Whatever cornmeal you get, cook it up according to the package directions until it is soft and creamy, and then stir in some butter and parmesan cheese to take it from good to amazing.

This easy recipe for tomato mozzarella polenta adds sweet simmered tomatoes and cubed mozzarella cheese to creamy polenta for the perfect side dish or comfort food supper. Click to TweetWhile the polenta is cooking, make the sauce by sautéing some sweet cherry tomatoes in a little olive oil, and red pepper flakes just until they start to break down.

And last but not least, the assembly!  Ladle some polenta into bowls, and then top with the cherry tomato sauce and of course, that delectable mozzarella cheese.  Sprinkle with oregano…

…and break out the spoons!  And if you are making this for the Southern husband, make sure you tell him it’s grits.  Ha!

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