The polenta recipe I use is from Emeril Lagasse's Green Planet Show. It's the third one I've tried and I like it the best so far. I previously tried the one on the back of the Bob's Red Mill package (the polenta came in) and also one from Giada De Laurentiis, but I personally didn't really care for either of them.
Emeril's Creamy Polenta Recipe
Yield: 6 servings
Salt, to taste
5 cups water
1/4 cup heavy cream
2 tablespoons butter or olive oil
Freshly ground black pepper, to taste
1 cup stone-ground yellow cornmeal
4 ounces cream cheese or mascarpone, at room temperature
Milk or water, if needed
1/2 cup finely grated Pecorino cheese
In a large, heavy saucepan, bring 5 cups of salted water to a rolling boil. Add the butter, cream, salt and pepper. Whisking constantly, pour the cornmeal into the water in a steady stream until all is combined. Continue to whisk until you are sure there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover, and cook 20 minutes, uncovering frequently to stir.
Stir the mixture until thick and creamy, with no taste of rawness, an additional 20 minutes or so. Season to taste with salt and pepper, add the Pecorino and mascarpone and serve, garnished with the grated cheese.
The recipe I use for the roasted cherry tomatoes is one from Real Simple Magazine. Please note that there are a gazillion and one recipes out there for both creamy polenta and roasted cherry tomatoes, so feel free to pick whichever one that fits your taste buds best.
Roasted Cherry Tomatoes from Real Simple Magazine recipe
Hands-on Time: 10m
Total Time: 30m
- 2 pints cherry tomatoes
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup packed fresh basil leaves, torn if large
1. Heat oven to 400 degrees F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside.
2. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce the liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.