When summer tomatoes and basil are in abundance, add them to a hearty bowl of creamy and smooth polenta for a satisfying dinner.
Slideshow: More Polenta Recipes
4 cups water
1 cup polenta
Pinch of kosher or sea salt
2 tablespoons unsalted butter
1/2 cup chopped tomatoes
1 cup pesto
How to Make It
In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
Stir the salt and butter into the polenta until the butter is melted. Serve topped with tomatoes and pesto.
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