Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 tsp of salt
- 1/2 cup of grated parmesan cheese
- 1/2 cup of grated cheddar cheese
- 2 cups of cherry tomatoes
- 1 tbsp of olive oil
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of dried oregano
- 1/4 tsp of dried basil
Special equipment needed:
- Baking sheet
- Medium saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the cherry tomatoes and pat them dry with a paper towel. Place them on a baking sheet and drizzle with olive oil. Sprinkle with salt, black pepper, dried oregano, and dried basil. Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
3. In the meantime, prepare the polenta. In a medium saucepan, bring the water to a boil. Add the salt and gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes, until the polenta is thick and creamy.
4. Remove the polenta from the heat and stir in the grated parmesan and cheddar cheese until melted and well combined.
5. Serve the cheesy polenta hot, topped with the roasted tomatoes.
- Time:
Preparation time: 5 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 263
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
Substitutions for ingredients:
- Instead of cherry tomatoes, you can use any other type of tomato or roasted vegetables.
- Instead of parmesan and cheddar cheese, you can use any other type of cheese that melts well.
Variations:
- Add some chopped fresh herbs, such as parsley, basil, or thyme, to the polenta for extra flavor.
- Top the polenta with some sautéed mushrooms or onions for a savory twist.
- Add some cooked bacon or sausage to the polenta for a heartier meal.
Tips and tricks:
- Use a whisk to stir the polenta to prevent lumps from forming.
- If the polenta becomes too thick, add a splash of water or milk to thin it out.
- You can make the polenta ahead of time and reheat it in the microwave or on the stove before serving.
Storage instructions:
- Store any leftover polenta and roasted tomatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the polenta, add a splash of water or milk and heat it in the microwave or on the stove until hot.
- To reheat the roasted tomatoes, place them in a baking dish and heat them in the oven at 350°F (180°C) for 5-10 minutes, until hot.
Presentation ideas:
- Serve the cheesy polenta in individual bowls or on a large platter.
- Top the polenta with the roasted tomatoes and some fresh herbs for a pop of color.
Garnishes:
- Fresh herbs, such as parsley, basil, or thyme
- Grated cheese
- Red pepper flakes
- Balsamic glaze
Pairings:
- This recipe pairs well with a green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Grilled chicken or steak
- Roasted sweet potatoes
Troubleshooting advice:
- If the polenta is too thin, cook it for a few more minutes until it thickens.
- If the polenta is too thick, add a splash of water or milk to thin it out.
Food safety advice:
- Make sure to cook the polenta and roasted tomatoes to the recommended temperature to ensure they are safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal. It is a staple food in northern Italy and has been enjoyed for centuries.
Flavor profiles:
- This recipe has a creamy and cheesy polenta base with sweet and tangy roasted tomatoes on top. The herbs and spices add a savory and aromatic flavor.
Serving suggestions:
- Serve the cheesy polenta with roasted tomatoes as a main dish for lunch or dinner.
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Region: Italian