Polenta With Roasted Tomatoes — Meatless Monday by Maria Russo in Recipes, April 9th, 2012
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Let’s talk polenta. Less coarse than grits but grainier than mashed potatoes, polenta is made from cornmeal and boiled with water or stock until thick and combined. From here you can add any number of ingredients — like cream, butter, cheeses, fresh vegetables and herbs — to transform it into a hearty, rich dish. You could also let the polenta cool completely then shape it and bake or deep-fry it. Giada’s Fried Polenta fingers are deliciously warm and cheesy, and when dunked in marinara sauce, they mimic classic mozzarella sticks.
Food Network Magazine’s polenta (pictured above) is traditional and rustic, cooked on the stove until it becomes soft and creamy. This Italian-inspired recipe calls for instant polenta, which tastes the same as the original but cuts down on long cooking times. Before serving, top each comforting bowl with tender Swiss chard, sweet roasted tomatoes and mild, crumbly farmer cheese.
Get the recipe: Polenta With Roasted Tomatoes