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Tomato Mozzarella Polenta

Easy tomato mozzarella polenta in a bowl.
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5 from 1 review

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!

Ingredients

Scale
  • 7  cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups 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

  1. Bring water to boil, stir in salt and baking soda. Slowly pour in cornmeal in steady stream, stirring constantly with a whisk to get out as many lumps as possibole.. Bring to a boil, reduce heat to low and cover.
  2. After 5 minutes, whisk your cornmeal mixture again to smooth out lumps and then simmer until the cornmeal mixture is tender and thick, about 20-30 minutes depending on what grind of cornmeal you used.  You’ve made polenta!
  3. Remove your polenta from heat and stir in butter and Parmesan, season to taste with salt and pepper and let it sit while you make the sauce – it will continue to thicken a bit.
  4. 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.
  5. Season to taste and remove from heat.
  6. Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella and sprinkle with oregano before serving.

Find it online: https://www.framedcooks.com/tomato-mozzarella-polenta/