I love a side dish. Who doesn’t love a side dish? Who doesn’t love a side dish that’s doused in butter and parmesan cheese – the iconic duo of the food world? This Cheesy Polenta with Tomato Sauce truly has it all – the butter, the parmesan, and the “it” factor”. Let me explain.
It’s very easy and relatively quick! Spread it out on fancy platter and boom, you got yourself a side dish that’ll wow your guests. Isn’t that all we want when hosting a dinner party? Maximum (tasteful) shock value and minimum effort??
This dish is adapted from Ottolenghi, and what I love about his recipes is how they’re simple but impactful. The kind of dishes that get people reaching for more. And there’s always an emphasis on easy, fast, fresh results.
Here, this Cheesy Polenta with Tomato Sauce, an understated side dish, is dressed up enough to keep everyone at the table happy, but simple enough not to steal the show from the main course. It would pair really well with roast chicken or grilled seafood. You can make the sauce well in advance – just warm it through while you’re cooking the polenta – but don’t make the polenta until just before you’re about to serve, otherwise it’s likely to set.
Cheesy Polenta with Tomato Sauce
2
servings15
minutes20
minutesIngredients
1/2 onion (or 1 small onion)
1 pint cherry tomatoes
3 tomatoes
3 cloves garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp coriander
1 cup milk
1 cup vegetable stock
3 tbsp butter
1/2 cup instant polenta
1/2 cup parmesan, grated
fresh parsley
Directions
Prepare the ingredients: finely dice the tomatoes and slice the onion. Finely chop the garlic.
Heat the olive oil in a pot over medium high. Add the onion and cook until soft and translucent, about three minutes. Add the garlic and cook for another minute. Add the cherry tomatoes and season with salt and pepper. Cook, stirring regularly, for about five minutes, until the tomatoes are charred on the outside.
Add the chopped tomatoes, coriander, and balsamic vinegar. Add about 1/4 cup of water. Bring to a simmer, then turn down the the heat to medium low. Allow it to cook for about 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. Taste and adjust seasoning.
Meanwhile, make the polenta: add the milk, stock, 2 tbsp butter, 1/2 tsp salt, and a good grind of pepper to a medium saucepan over medium high heat. Bring to a gentle simmer, then turn the heat to low.
Slowly add the polenta, stirring continuously, until incorporated and polenta is cooked, and the texture is wet and loose.
Stir in the remaining butter and parmesan cheese.
Add polenta to a serving platter, spoon the tomato sauce on top. Garnish with parsley and serve warm.
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