Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, polenta with balsamic blistered tomatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Polenta with balsamic blistered tomatoes I used rosemary balsamic but any will do. Place tomatoes in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar and sprinkle with sugar, salt, and pepper. The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters.
Polenta with balsamic blistered tomatoes is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Polenta with balsamic blistered tomatoes is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have polenta with balsamic blistered tomatoes using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Polenta with balsamic blistered tomatoes:
- Prepare 9 oz cooked polenta in a roll type package
- Take 8 oz cherry tomatoes, sliced in half
- Make ready 1/2 small red onion, finely diced
- Get 1/2 tsp olive oil
- Prepare 2 clove garlic, minced
- Get 2 tbsp balsamic vinegar
- Make ready 1/4 tsp salt
- Prepare 1/4 tsp pepper
Goat's cheese, cream cheese or crème fraiche work just as well. Drizzle a bit of balsamic vinegar and put a leaf of basil on each portion. Cook this recipe with a photo! The polenta is creamy, perfectly buttery, and swirled with basil pesto and fresh chives.
Instructions to make Polenta with balsamic blistered tomatoes:
- Place tomatoes, onions, and olive oil in a nonstick pan over medium high. Allow to cook, without stirring, for 4-5 minutes, or until tomatoes start to blister.
- Meanwhile, slice polenta into 1/4" thick rounds.
- Spray nonstick pan with cooking spray and cook polenta slices in it over medium high until golden and crisp, about 4 minutes per side.
- When tomatoes have blistered, stir. Reduce heat to medium. Add garlic, salt, pepper, and vinegar. Allow vinegar to reduce, about 2 minutes.
- Top polenta with tomato mixture and serve.
Cook this recipe with a photo! The polenta is creamy, perfectly buttery, and swirled with basil pesto and fresh chives. The blistered cherry tomatoes are pan-roasted until saucy and jammy. In the meantime, there's these half-summer, half-cold weather foods. Creamy Polenta with Blistered Cherry Tomatoes celebrates late summer tomato obsession love, and buttery, creamy, dreamy polenta is practically my lifeblood in the cold weather months.
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