It’s official. I’m making summer polenta a thing this year. Because this White Cheddar Polenta with Blistered Cherry Tomatoes situation is incredible and we need it immediately!
Polenta is so often thought about as a winter dish – but it’s pretty freaking fantastic no matter what time of year. Made with Almond Breeze Almondmilk Original Unsweetened, white cheddar and a touch of butter, it’s perfection. I top it with my favorite blistered tomatoes because I think almost all summertime dishes benefit from the addition of tomatoes! The result is a perfect creamy polenta with slightly acidic and herby tomatoes that’s laced with white cheddar cheese. To say it’s addicting would be a gross understatement. It’s the perfect vegetarian meal alongside a giant loaded salad. Can’t you just imagine spooning this up to your friends and family while dining under the stars in your backyard? I thought so!
Hop to it and get cooking!!
White Cheddar Polenta with Blistered Cherry Tomatoes
Ingredients
For the Polenta:
- 4 cups Almond Breeze Almondmilk Original Unsweetened
- 1 ½ teaspoons salt
- 1 cup polenta dry cornmeal
- 2 tablespoons butter
- 1 cup packed grated sharp white cheddar cheese (about 4 ounces)
For the Blistered Tomatoes:
- 2 pints heirloom cherry tomatoes
- 1 tablespoon olive oil
- 2 shallots finely sliced
- 3 cloves garlic sliced
- Fresh Basil
- Flat leaf Parsley
- Kosher Salt and freshly cracked black pepper
Instructions
- Combine 4 cups Almond Breeze and 1 ½ teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, and then the cheese and season with salt and pepper.
For the blistered tomatoes:
- Using your heaviest cast iron skillet, heat the oil over high heat.
- Add the shallots and garlic and sauté for 1 minute until fragrant.
- Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir and let them sit for another 2 minutes or so. Turn off the heat. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.
- Serve the cherry tomatoes on top of the polenta.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
How gorgeous!! Those tomatoes nestled into polenta...want!
Omg I haven't had polenta in wayyyy too long. Love the white cheddar with almond breeze - can just imagine how good it must be.
Looks amazing! Can't wait to try it!
Oooh, swooning over this gorgeous polenta! Over the top deliciousness with those blistered tomatoes!
Gorgeous! We are big fans of Almond Breeze - great use of it here! Sounds incredible.
Mmmm...white cheddar and polenta are a tasty combination. And those tomatoes look incredible!
Gaby this is almost too gorgeous to eat!! We love almond milk, and what a fabulous summer recipe!
Love love love this polenta!! The white cheddar is such a great addition!
This looks so good! I have always made polenta though just with water. Is the almond milk necessary for this recipe or can I make it the more traditional way?
Hey Jillian!! I love it with the Almond Breeze because it gives it way more flavor than water - but you could use any liquid if you needed to! 🙂
Wow this looks incredible! I've been wanting to try a polenta dish, this looks like a great start! Pinned 🙂
Mmm - this looks delicious, Gaby! Great for simple summer suppers!
You have made a convert out of me! I have been using Almond Breeze in so many things now, and we just love it!! This recipe looks like another winner!
What a great idea to use the almond milk in the polenta!
Fantastic!
What a gorgeous recipe Gaby! Love this!!