Pasta & grains
Tomato Basil Polenta Bowls
Tomato Basil Polenta Bowls with instant polenta, vegetable stock, cherry tomatoes.
Make this recipe
Tomato Basil Polenta Bowls
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~25 min
- Rest / chill
- ~0 min
- Total
- ~35 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Toss tomatoes with oil, garlic and salt in a small saucepan. Cover and cook over medium-low heat for 10–12 minutes until they burst.
- Bring stock to a simmer in another saucepan. Whisk in polenta and cook according to its package, stirring to prevent lumps.
- Stir Parmesan into polenta. Spoon into bowls and top with tomatoes, their juices and basil.
A little note
Use the package liquid ratio if your polenta calls for a different amount.
Cooking tips
- Whisk polenta into simmering liquid in a steady stream to reduce lumps.
- Have the tomatoes ready before the polenta finishes; polenta firms as it stands and is easiest to serve immediately.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.