Soft polenta beneath a pan of burst tomatoes
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Polenta is at its best here when it spreads gently under the tomatoes. Follow your packet rather than assuming every cornmeal cooks at the same speed. Burst tomatoes provide their own sauce, and basil belongs at the end.
For 2 portions, use 100g quick-cook polenta, the water quantity given on its packet, 20g butter, 25g grated vegetarian hard cheese, 300g cherry tomatoes, 1 tablespoon olive oil, 1 sliced garlic clove and 8 basil leaves. Contains milk; check the polenta label for other allergens.
Warm oil in a frying pan over medium heat. Add washed tomatoes and cook for 8–10 minutes, turning occasionally, until some split. Lower heat, add garlic and cook for 1 minute more, then add 2 tablespoons water and simmer briefly.
Cook polenta in a separate saucepan following its packet, stirring as directed. When tender, take off the heat and stir in butter and cheese. Add a little hot water if too stiff. Taste before seasoning, then divide between shallow bowls and spoon tomatoes and juice over them. Tear basil on top. Allow about 25 minutes for quick-cook polenta. Cool spare portions promptly, refrigerate within 2 hours and use within 48 hours, reheating once with water until steaming hot.