Creamy Parmesan Polenta with Roasted Cherry Tomatoes
Soft, buttery polenta stirred with Parmesan and topped with blistered cherry tomatoes and thyme. A cozy, naturally gluten-free supper.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
Polenta firms up quickly as it cools. If it sets before you serve, whisk in a splash of hot water over low heat to loosen it. Leftovers chill into a block that slices and pan-fries beautifully in butter the next morning.
Method
-
Heat the oven to 425°F (220°C). Toss the cherry tomatoes on a sheet pan with 2 tbsp of the olive oil, the thyme and 1/2 tsp of the salt.
-
Roast , until the skins split and the tomatoes slump and release their juices.
-
Meanwhile, bring the water and the remaining 1 tsp salt to a boil in a heavy saucepan.
-
Whisk in the polenta in a slow, steady stream so it doesn't clump. Reduce the heat to low.
-
Cook , stirring every few minutes with a wooden spoon, until thick, creamy and tender with no gritty bite. Splash in a little hot water if it gets too stiff.
-
Off the heat, stir in the butter, Parmesan and black pepper. Taste and add salt if needed.
-
Spoon the polenta into shallow bowls, make a well in the centre, and pile in the tomatoes with all their juices. Finish with the remaining 1 tbsp olive oil, more thyme and more Parmesan.
Tap a number to check off a step. Tap a green time to start a timer.
