Instead of pasta, serve up a bowl of smooth and creamy polenta with fresh basil and tomatoes. Add a glass of wine and you have a perfect dinner. Slideshow:  Polenta Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
July 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • While the polenta cooks, combine the cherry tomatoes, olive oil, balsamic vinegar, salt, pepper and basil in a medium bowl. Set aside.

  • When the polenta has reached the desired texture, stir the salt and butter into the polenta until the butter is melted.

  • Serve the polenta topped with the tomato-basil mixture.