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!
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Why we love this recipe
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.
Both are cornmeal that has been cooked lovingly on the stove until it is soft and scrumptious. The difference is that grits have a coarser texture and more of a corn flavor, while polenta is ground finer to have a softer texture and milder taste. We love both of them a whole lotta love (looking at you, Eggs with Creamy Bacon Grits!) but this recipe is all about polenta.
As in, polenta that is cooked up until it is nice and creamy, ladled into bowls and topped with sweet sauteed cherry tomatoes and bite-sized chunks of creamy mozzarella cheese.
It’s comfort food extraordinaire, and it is super easy! Let’s make it.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Get yourself some cornmeal…you can use any kind you like, as long as it is finely ground cornmeal. (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.
While 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 the 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!
What to serve with this recipe
This polenta recipe makes both a great main dish and a side dish. As a main dish we love some soup or a salad on the side. And it goes great as a side with a pot roast or some meatballs!
Other polenta recipes we love! ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintTomato 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 7 1/2 cups water
- 1 1/2 teaspoons salt
- Pinch of baking soda
- 1 1/2 cups fine cornmeal
- 2 tablespoons butter
- 2 cups grated Parmesan cheese
- 3 tablespoons olive oil
- Pinch of red pepper flakes
- 2 pints cherry tomatoes, halved
- Salt and pepper to taste
- 1 cup cubed fresh mozzarella
- 1 tablespoon oregano
Instructions
- Bring water to boil, stir in salt and baking soda. Slowly pour in cornmeal in steady stream, stirring constantly. Bring to a boil, reduce heat to low and cover.
- After 5 minutes, whisk polenta to smooth out lumps, cover and cook without stirring until polenta is tender, about 20-25 minutes.
- Remove from heat and stir in butter and Parmesan, season to taste with salt and pepper.
- Meanwhile, make sauce by heating oil and pepper flakes in skillet over medium high heat for one minute. Stir in tomatoes and cook until they soften, about 2 to 3 more minutes.
- Season to taste and remove from heat.
- Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella and sprinkle with oregano before serving.
Elsa says
Absolutely delish! Like liquid pizza 😍 this is going on the repeat list!
Liquid pizza!! I love that!
Theresa Murphy says
Polenta sounds so much more sophisticated than grits. Or, heaven forbid, cornmeal mush! I’m going to have to tweak this just a tad and use basil instead of oregano. Personal preference. Then I can call this homey dish something fancy, like Caprese Polenta. Thanks for another good one, Kate!
Caprese Polenta, that has a wonderful ring to it!