White Cheddar Polenta with Blistered Cherry Tomatoes
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!
Servings: 6 servings
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
Serve this with your favorite grilled meat.
Nutrition
Calories: 289kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 970mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 37mg | Calcium: 358mg | Iron: 2mg